Ingredients with Measurements:
- 1 lb. seafood mix (shrimp, scallops, squid)
- 1 cup Chinese mushrooms, soaked and sliced
- 1 cup bean sprouts
- 1 cup snow peas, trimmed
- 1 cup bamboo shoots, sliced
- 1 cup carrots, julienned
- 1 cup green onions, sliced
- 1 cup chicken broth
- 2 tbsp. cornstarch
- 2 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- 1 package of vermicelli noodles
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Kitchen scissors
Step-by-step instructions:
1. Soak the vermicelli noodles in hot water for 10 minutes. Drain and set aside.
2. In a small bowl, mix the cornstarch, soy sauce, and oyster sauce. Set aside.
3. Heat the wok or skillet over high heat. Add the vegetable oil.
4. Add the seafood mix and stir-fry for 2-3 minutes until cooked. Remove from the wok and set aside.
5. Add the Chinese mushrooms, bean sprouts, snow peas, bamboo shoots, and carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
6. Add the chicken broth and bring to a boil.
7. Add the cornstarch mixture to the wok and stir until the sauce thickens.
8. Add the cooked seafood mix and green onions to the wok. Stir-fry for 1-2 minutes until heated through.
9. Using kitchen scissors, cut the vermicelli noodles into shorter strands.
10. Arrange the noodles in a bird's nest shape on a serving platter.
11. Spoon the seafood and vegetable mixture into the center of the noodle nest.
12. Garnish with additional green onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 20g
Carbohydrates: 25g
Fiber: 4g
Sodium: 800mg
Substitutions for ingredients:
- Any seafood mix can be used in place of the shrimp, scallops, and squid.
- Any type of mushroom can be used in place of the Chinese mushrooms.
- Any type of vegetable can be used in place of the bean sprouts, snow peas, bamboo shoots, and carrots.
Variations:
- Add sliced bell peppers for additional color and flavor.
- Use chicken or beef broth instead of chicken broth.
- Add chopped garlic and ginger for extra flavor.
Tips and tricks:
- Make sure the wok or skillet is hot before adding the oil and ingredients.
- Cut the vermicelli noodles into shorter strands for easier eating.
- Use a slotted spoon to remove the seafood and vegetables from the wok to prevent excess liquid from being added to the noodle nest.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with additional green onions and sliced bell peppers for garnish.
Garnishes:
Additional green onions and sliced bell peppers.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the seafood is overcooked, reduce the cooking time by 1-2 minutes.
Food safety advice:
- Make sure the seafood is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bird's nest dishes are a popular Chinese cuisine that is believed to have originated in the Tang Dynasty (618-907 AD). The dish is named after the bird's nest-like appearance of the vermicelli noodles.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese