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Seafood Combination (China)


  • 8 ounces fresh or thawed frozen sea scallops
  • 8 ounces fresh or thawed frozen shrimp
  • 8 ounces fresh or thawed frozen fish fillets
  • 8 scallions
  • 3 stalks celery
  • 1 (8 ounce) can water chestnuts
  • 1 (8 ounce) can bamboo shoots
  • 4 tablespoons vegetable oil
  • 8 ounces cleaned, ready-to-cook squid, if desired
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon instant chicken bouillon granules
  • 1 tablespoon soy sauce
  • 2 teaspoons dry sherry


  1. Rinse scallop with water, drain and cut into quarters. Remove shells and back veins from shrimp. Remove skin, if any, from fillets. Cut fillets into 1 1/2-inch square pieces. Cut onion and celery into thin diagonal lice. Drain water chestnuts and cut into halves. Drain bamboo shoots and cut into thin slices.
  2. Heat 2 tablespoons of the oil in wok over high heat. Stir fry onions, celery, water chestnuts and bamboo hoots in the oil until crisp-tender, 2 minutes. Remove from wok. Heat remaining 2 tablespoons oil in wok. Add scallops, shrimp, fish pieces and squid. Stir fry until all fish is cooked and opaque, about 3 minutes.
  3. Blend water, cornstarch, bouillon, soy sauce and sherry. Pour mixture over fish mixture in wok. Cook and stir until liquid boils. Return vegetables to wok. Cook and stir 2 minutes.
  4. Serve with Fried Noodles.

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