4 servings (serving size: 1 cup noodles, 3 bok choy quarters, and about 3/4 cup seafood mixture)
Becky Luigart-Stayner; Cindy Barr
2 teaspoons cornstarch
2 teaspoons sake or dry sherry
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon white pepper
2 quarts water
3 baby bok choy, quartered lengthwise
8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles)
1 tablespoon vegetable oil
1/2 cup thinly sliced carrot
1/4 cup thinly sliced green onions
1/2 cup canned straw mushrooms, drained
1/3 cup snow peas, cut in half diagonally
6 canned whole baby corn, cut in half diagonally
How to Make It
Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.
Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.
Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.
I was disappointed with the way the shrimp turned out. For some reason my shrimp were not turning the pink they should have instead they were more translucent. I even cooked them for almost twice as long and even threw the end dish in the microwave to cook them longer and I was still hesitant to eat it. Ended up throwing the dish away. Better safe than sorry.
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