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Deep-fried Fish With Vegetables

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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 Fresh ginger root
2 T Sherry
1 T Water
1 t Soy sauce
1/4 t Pepper
1 T Cornstarch
1 t Sugar
1 t Soy sauce
1/4 c Water
1/2 Lettuce
1 2-lb fish
Oil for deep-frying
2 T Oil
1/2 t Salt
1/2 c Stock
Chinese parsley

INSTRUCTIONS

Soak dried mushrooms. Shred bamboo shoots, water chestnuts, Chinese
cabbage and soaked mushrooms. Mince ginger root; then combine with
sherry, water, soy sauce and pepper. Blend cornstarch, sugar,
remaining soy sauce and water to a paste. Shred lettuce and arrange  on
a serving platter. Deep-fry whole fish as in "Basic Deep-fried  Fish
(whole)". Drain on paper toweling. Keep warm. Heat remaining  oil. Add
salt, then shredded vegetables. Stir-fry 2 minutes. Add  ginger-sherly
mixture and stir-fry 1 minute more. Add stock and bring  to a boil.
Cook, covered, 2 to 3 minutes over medium heat. Stir in  cornstarch
paste to thicken. Place fish on lettuce bed. Pour  thickened sauce over
and serve, garnished with parsley. VARIATIONS:  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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 12.5mg
Sodium: 1921mg
Potassium: 442.3mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.7g
Protein: 12.5g


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