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Chinese Seafood Bird Nest, A Chinese Banquet Dish
THE WOKS OF LIFE22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups taro (peeled, julienned)
- 6 cups canola oil (for frying)
- 6 large shrimp (peeled and deveined, 16 to 20 size, or about 6 ounces by weight)
- 6 sea scallops (or large diver, about 6 ounces by weight)
- 6 oz. squid (whole, cleaned)
- 3 Tbsp. canola oil (divided)
- 8 fresh ginger (slices, ⅛-inch thick)
- 2 scallions (white parts only, sliced at an angle into 1½-inch pieces)
- 2 cloves garlic (thinly sliced)
- 1/2 carrot (cut into a star pattern about ⅛-inch thick)
- 1/2 cup bamboo shoots (rinsed and drained)
- 1/4 red bell pepper (a whole, cut into 1-inch slices)
- 1/2 cup straw mushrooms ((fresh or canned))
- 1 cup sugar snap peas (tips removed)
- 1 small red onion (cut into 1-inch pieces)
- 2 tsp. Shaoxing wine
- 1 cup chicken stock
- 1 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. ground white pepper
- 1/2 tsp. sesame oil
- 1 1/2 Tbsp. cornstarch ((mixed with 1½ tablespoons warm water, optional))
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