| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Chinese |
Chinese, Fish & seaf |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Fish filet; skinned and boned |
| 1 |
|
Egg white |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Rice wine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Scallion sections |
| 1/2 |
ts |
Garlic mash |
| 4 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Wash the fish and dry well and cut into slices. Mix the egg white,
cornstarch,and salt into a batter. coat the fish slices with the batter.
2. Heat the oil to very hot. Add the fish and stir-fry until cooked. Romove
and drain.
3. Reheat the wok,add scallions and garlic and fry until fragrant. Add the
fish and sprinkle with the rice wine. Add the rest of batter. Tip the wok
to swirl the mass. Turn mass over and remove.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997
A Message from our Provider:
“Jesus: He’s holding your atoms together”