| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Chinese | Chinese | 4 | Servings |
INGREDIENTS
| 4 | Dried mushrooms | |
| 2 | c | Peanut oil |
| 1 | lb | Whitefish fillets |
| 2 | tb | Tomato sauce |
| 2 | tb | Red pepper flakes |
| 1/4 | c | Bamboo shoots — drained and |
| Chopped | ||
| 1 | tb | Rice wine |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | tb | Soy sauce |
| 2 | ts | Cornstarch |
| 2 | tb | Green onions — chopped |
INSTRUCTIONS
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve conrstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: Because with God only perfection will do”