| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Meats |
Chinese |
Seafood, Chinese, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fillets of fresh cod * |
| 1 |
|
Egg white |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Oil for frying |
| 1 |
|
Clove garlic |
| 1/2 |
|
Leek |
| 7 |
|
Chives or scallions |
| 1 |
|
Bean curd |
| 2 |
tb |
Peanut oil |
| 4 |
oz |
Ground beef |
| 2 |
tb |
Soy sauce |
| 2 |
c |
Stock |
| 2 |
tb |
Rice wine |
| 1 |
tb |
Cornstarch mixed w/ 2 tb H2O |
| 1/2 |
ts |
Chili powder |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
* or well soaked Salt Cod.
Cut cod diagonally in 4 pieces. Agitate the egg white and press between
the fingers so that they jellylike part and the liquid part blend evenly.
Dip fish in the egg white and then coat with cornstarch. Fry lightly in oil
at 300F. chop garlic and leek finely. chop the chives into 1 inch
lengths. Remove excess moisture from the bean curd by cutting the cake in
half horizontally, then in 8 squares and wrap in clean dry cloth. Heat the
wok. Add peanut oil and stir fry the meat until well cooked. Add 1 tb soy
sauce. stir and pour in heated stock. Add fried cod followed by rice wine
and remaining soy sauce. Cook 5 - 6 minutes. Add bean curd, cook 3 - 4
minutes. Stir in cornstarch mixture to thicken (the bean curd will break
up if you mix too vigorously). Add chili powder, chives, a few drops of
sesame oil.
Mara Kent
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