Name: Deep-Fried Fish Squares Szechwan Style
Ingredients: 2 Dried black mushrooms; 2 tb Bamboo shoots; 1/2 Fresh red chili pepper; 1 Scallion stalk; 2 Or; 3 sl Fresh ginger root; 1/4 c Lean pork; 1 lb Fish fillets; 1/2 ts Salt; 1 ds Pepper; Flour; 1 Egg; 3 tb Sherry; 5 tb Flour; Oil for deep-frying; 2 tb Oil; 1 ts Vinegar; 3 tb Soy sauce; 2 tb Oil; 1/2 ts Ground chili pepper; 1 tb Sherry; 1 ts Soy sauce; 1 c Stock; 1/2 ts Hot pepper oil (see recipe); 2 tb Sherry; 1 tb Cornstarch; 2 tb Water; 1 1/2 ts Sugar

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Chinese	Fish	6	Servings

INGREDIENTS

2		Dried black mushrooms
2	tb	Bamboo shoots
1/2		Fresh red chili pepper
1		Scallion stalk
2		Or
3	sl	Fresh ginger root
1/4	c	Lean pork
1	lb	Fish fillets
1/2	ts	Salt
1	ds	Pepper
		Flour
1		Egg
3	tb	Sherry
5	tb	Flour
		Oil for deep-frying
2	tb	Oil
1	ts	Vinegar
3	tb	Soy sauce
2	tb	Oil
1/2	ts	Ground chili pepper
1	tb	Sherry
1	ts	Soy sauce
1	c	Stock
1/2	ts	Hot pepper oil (see recipe)
2	tb	Sherry
1	tb	Cornstarch
2	tb	Water
1 1/2	ts	Sugar

INSTRUCTIONS

1. Soak dried mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and
soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge
lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip
fish squares in batter to coat.
5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until
light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2
minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from
pan.
7. Heat remaining oil. Add minced pork and stir-fry until it loses its
pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity
of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir
to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and cold water to a paste; then stir in to thicken.
Stir in sugar and serve.
NOTE: Use the fillets of thick fish, such as bass, halibut or pike.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”