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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Fish 4 Servings

INGREDIENTS

1 2-lb fish
1 T Cornstarch
1/4 t Salt
2 t Sherry
1/4 c Bamboo shoots
1 c Chinese lettuce
3 Water chestnuts
12 Snow peas
1 Clove garlic
2 T Oil
1/4 t Salt
1/2 c Stock
1/2 t Sugar
1 ds Pepper
3 Fresh ginger root
2 T Oil
1/4 t Salt

INSTRUCTIONS

Bone fish and cut against the grain in 1/4-inch slices. Combine
cornstarch, salt and sherry. Add to fish and toss gently to coat.
Slice bamboo shoots, Chinese lettuce and water chestnuts thin. Stem
and string snow peas. Crush garlic. Heat oil. Add the second quantity
of salt, then crushed garlic; stir-fry a few times. Add vegetables  and
stir-fry to coat with oil (about 1 minute). Add stock, sugar and
pepper and bring to a boil. Cook, covered, 2 minutes over medium  heat;
then remove vegetables and liquid from pan. Meanwhile mince  ginger
root. Heat remaining oil. Add remaining salt, then minced  ginger;
stir-fry a few times. Add fish sliccs and stir-fry gently  until done
(about 3 minutes). Return vegetables and their liquid.  Stir-fry gently
only to heat through. Serve at once. VARIATIONS: For  the Chinese
lettuce, substitute Chinese cabbage. For the vegetables,  substitute
1/2 head cauliflower, broken into flowerets and parboiled;  and 1 cup
fresh mushrooms, sliced thin. In step 3, add with the  vegetables 2
tablespoons cloud ear mushrooms (soaked).  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 231
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 10.8mg
Sodium: 763.8mg
Potassium: 306.1mg
Carbohydrates: 13.1g
Fiber: 2.8g
Sugar: 5.5g
Protein: 8.9g


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