| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 4 |
|
Or |
| 5 |
|
Black mushrooms |
| 1/3 |
c |
Bamboo shoots |
| 1 |
|
Bunch scallions |
| 2 |
tb |
Oil |
| 1 |
|
(2-lb) fish |
| 3/4 |
c |
Water |
| 1 |
tb |
Brown sugar |
| 5 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 2-inch
sections.
3. Heat oil. Add scallions, bamboo shoots and mushrooms. Stir-fry 1 to 2
minutes; then remove from pan.
4. Pick up steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe).
5. Return vegetables. Add water, sugar, soy sauce and sherry. Bring to a
boil; then simmer, covered, 5 minutes.
6. Turn heat up to medium and baste fish until all but 1/2 cup of the sauce
has evaporated. Serve at once with remaining 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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