INGREDIENTS

INSTRUCTIONS

Soak dried mushrooms. Slice bamboo shoots and soaked mushrooms. Cut
scallion stalk in 1/2-inch sections. Crush ginger root. Prepare fish
as in steps 1 through 4 of "Basic Deep-fried Fish (in Pieces)". Keep
warm. Heat remaining oil. Add salt, then scallion sections and ginger
root; stir-fry a few times. Add mushrooms and bamboo shoots;  stir-fry,
2 minutes more. Add stock and soy sauce and bring to a  boil. Then
cook, covered, 2 to 3 minutes over medium heat. 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:
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. In step
5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both sliced.  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.
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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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 18.8mg
Sodium: 873.6mg
Potassium: 174.3mg
Carbohydrates: 18.1g
Fiber: <1g
Sugar: 1g
Protein: 13.4g