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
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.
from Cooking Light.