| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Chinese, Soups, Seafood | 4 | Servings |
INGREDIENTS
| 4 | Dry Shiitake mushrooms | |
| 1/2 | To 3/4 Lb. Catfish fillets | |
| 1 | tb | Salad oil |
| 1 | tb | Julienned peeled fresh ginger |
| 2 | tb | Red-in-snow (optional) |
| 4 | c | Low-salt chicken broth |
| 8 | oz | Firm tofu, drained and cut into 1/2 inch cubes |
| 2 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 1 | ts | Sugar |
| 1 | lg | Green onion, cut diagonally into 1 inch pieces |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings. Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium. Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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