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Seafood, Grains Chinese Fish 4 Servings

INGREDIENTS

1 (2-lb) fish
1 lb Bean sprouts
1/2 c Scallions
1 Or
2 sl Fresh ginger root
3 tb Oil
1/2 ts Salt
2 tb Oil
1 tb Soy sauce
1/4 c Stock
1 tb Cornstarch
3 tb Water

INSTRUCTIONS

1. Bone fish and cut against the grain in 1/4-inch slices.
2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger
root.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil
is nearly smoking, add fish and stir-fry gently until half done (about 1
minute on each side). Remove fish.
4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion
sections and soy sauce; stir-fry a few times.
5. Add stock and bring to a boil. Return fish and cook, covered, over
medium heat, until done (about 2 minutes).
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken sauce. Serve at once. VARIATION: In step 4, add with the bean
sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1
tablespoon preserved ginger, both shredded. Omit the soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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