| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Black mushrooms | |
| 1/2 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| 1 | c | Chinese cabbage |
| 2 | sl | Fresh ginger root |
| 2 | tb | Sherry |
| 1 | tb | Water |
| 1 | ts | Soy sauce |
| 1/4 | ts | Pepper |
| 1 | tb | Cornstarch |
| 1 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1/4 | c | Water |
| 1/2 | Lettuce | |
| 1 | (2-lb) fish | |
| Oil for deep-frying | ||
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| Chinese parsley |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms. 3. Mince ginger root; then combine with sherry, water, soy sauce and pepper. 4. Blend cornstarch, sugar, remaining soy sauce and water to a paste. 5. Shred lettuce and arrange on a serving platter. 6. Deep-fry whole fish as in "Basic Deep-fried Fish (whole)". Drain on paper toweling. Keep warm. 7. Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes. 8. Add ginger-sherly mixture and stir-fry 1 minute more. 9. Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat. 10. Stir in cornstarch paste to thicken. Place fish on lettuce bed. Pour thickened sauce over and serve, garnished with parsley. VARIATIONS: 1. For the water chestnuts, substitute 12 lily buds (soaked). In step 4, use dark or heavy soy sauce and add 2 teaspoons sherry. In step 7, add to reheated oil, after the salt, 1/8 pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8. 2. In step 7, add with the vegetables 1/2 cup roast pork, shredded. 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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