Serves: 4
Total Calories: 550

1/4 pound walleye or sea bass fillets
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon finely chopped ginger root
dash white pepper
1/2 pound raw medium shrimp (in shells)
2 teaspoons finely chopped garlic
dash white pepper
6 medium dried black mushrooms
2 green onions, (with tops)
4 ounces chinese pea pods
6 large stalks bok choy
3 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 quarts water
6 ounces , fresh or dry egg noodles
5 tablespoons vegetable oil
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup chicken broth (see Soups: Chicken Broth)

Pat fish dry cut fish into 2 x 1/2-inch slices. Toss fish, 1/2 teaspoon cornstarch, 1/4 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 30 minutes. Peel shrimp. Cut shrimp lengthwise into halves and wash out vein pat dry. Toss shrimp, garlic and white pepper. Cover and refrigerate 20 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.

Remove strings from pea pods cut pea pods diagonally into halves. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse in cold water drain. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the sugar and sesame oil.

Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add fish and shrimp stir-fry until fish turns white and shrimp are pink. Remove fish mixture from wok drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoons vegetable oil tilt wok to coat side. Add mushrooms, bok choy stems, wine and 1/2 teaspoon salt stir-fry 1 minute. Add chicken broth heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves heat to boiling. Stir in cornstarch mixture, cook and stir until thickened. Add pea pods cook and stir 30 seconds. Add fish and shrimp cook and stir until fish is hot. Pour seafood mixture over noodles garnish with green onions.

4 servings.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 550
Calories from Fat: 177

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice