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Deep-fried Fish Squares Szechwan Style

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

INGREDIENTS

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

INSTRUCTIONS

Soak dried mushrooms. Mince bamboo shoots, fresh chili pepper,
scallion, ginger root and soaked mushrooms. Mince or grind the pork.
Cut fish fillets in 2-inch squares. Season with salt and pepper.
Dredge lightly in flour. Beat egg; then blend in sherry and remaining
flour to make a batter. Dip fish squares in batter to coat. Meanwhile
heat oil. Add fish, a few pieces at a time, and deep-fry until light
golden (about 2 minutes). Drain on paper toweling. 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.  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. Return vegetables. Add stock, hot pepper oil and remaining
sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5
minutes. 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 141
Total Fat: 15.8g
Cholesterol: 64mg
Sodium: 1011.5mg
Potassium: 342.6mg
Carbohydrates: 60.1g
Fiber: 1.9g
Sugar: 2.2g
Protein: 27.9g


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