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Seafood Chow Mein

Ingredients A    
1 lbs. Seafood (Shrimp, Scallop, and/or Squid)
1  Tbs.  White Wine 
tsp. Salt, Pepper, Corn Starch 
1   Tbs.  Oil 
Ingredients B  
2  Tbs.  Oil
5  Slices Ginger
Ingredients C  
Bean Sprout and Green-Colored Vegetable
3     Shitake Mushroom (thinly sliced) 
1  Stalk  Carrot (peeled, thinly sliced) 
Ingredients D
2 Tbs.  
3 Tbs. Oyster Sauce
1  Tbs.  Soy Sauce
½  Cup Chicken Broth
1 tsp.  Salt, Pepper
lbs. Noodles (Cooked)


  1. Choose the desired seafood, marinate in A, except oil. Rub in 1 Tbs. oil right before cooking.
  2. Cook noodle per box instruction. If wish to use pasta, angel hair is a good substitute. It is thin and flavor is easily absorbed. Drain the noodle and set aside for later use.
  3. Pour in B in wok under high heat, when the oil is hot (small bubbles forming around the ginger), stir fry in seafood. Remove from heat when done. Remove ginger slices from among the seafood.
  4. In the same wok, lightly brown shitake mushroom, then add in remaining vegetable. Stir fry until cooked. Remove from heat and set aside in a separate bowl.
  5. In the wok, add all the D, except noodle. When the sauce is boiling, stir in cooked noodle.
  6. When the noodle has absorbed most of all the liquid, add in cooked seafood and vegetable. Gently toss the noodle with all the ingredients.
  7. Remove from heat and serve.
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