Cantonese Fish Filling (dim Sum Filling)

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Cantonese	Appetizers, Archived, China	24	Servings

INGREDIENTS

1 1/2	T	Sesame seed oil
1		Black or red pepper
1/2	lb	Flounder filet, cubed
1 1/2	t	Chicken bouillon
2		Garlic, minced
1 1/2	T	Water
1/2	c	Cabbage, chopped fine
1	t	Cornstarch
8		Scallions, chopped
2	qt	Stock or water
4		Mushrooms, chopped
2	t	Lemon juice

INSTRUCTIONS

Servings: 24  Heat 1/2 ts sesame oil in wok over low heat. 2. Add
flounder cubes and  garlic and simmer for 5 minutes. Remove. 3. To wok
add rest of oil and  cabbage and scallions. Stir-fry three minutes. 4.
Push veggies to  side of wok.  In center well add mushrooms and lemon
juice. Stir-fry  one minute. 5. Return flounder. Add pepper and
bouillon. Blend.  Simmer two minutes. 6. Mix cornstarch and water til
blended well. 7.  Add to flounder mixture in wok. Blend. Simmer til
thickened. 8.  Remove fish filling from wok to bowl. 9. Assemble won
tons and boil.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 33 Calories From Fat: 13 Total Fat: 1.4g Cholesterol: 2.5mg Sodium: 354mg Potassium: 100.7mg Carbohydrates: 3.9g Fiber: <1g Sugar: <1g Protein: 1.5g