| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Black mushrooms | |
| 1/2 | c | Bamboo shoots |
| 1 | Scallion stalk | |
| 2 | sl | Fresh ginger root |
| 1 | (2-lb) fish | |
| Oil for deep-frying | ||
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in 1/2-inch sections. Crush ginger root. 3. Prepare fish as in steps 1 through 4 of "Basic Deep-fried Fish (in Pieces)". Keep warm. 4. Heat remaining oil. Add salt, then scallion sections and ginger root; stir-fry a few times. 5. Add mushrooms and bamboo shoots; stir-fry, 2 minutes more. 6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3 minutes over medium heat. 7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over fish and serve. NOTE: If the fish needs rewarming, return it to pan in step 7, just as the sauce begins to thicken. VARIATIONS: 1. In place of (or in addition to) the bamboo shoots, use any of the following: bean sprouts; cauliflower, broken into flowerets and parboiled; celery, cut in 1-inch sections and blanched; lily buds, soaked; mushrooms, fresh or canned, sliced; or onion, sliced. 2. In step 5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both sliced. 3. In step 6, for the stock substitute 1/2 cup water. Add, with the soy sauce and 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. 4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry. 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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