| 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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