| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish fillets |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1 |
|
Or |
| 2 |
|
Stalks |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
tb |
Sherry |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. Cut fish fillets across the grain in 1-1/2 inch sections.
2. Beat eggs lightly with salt. Gradually fold in cornstarch, blending
until smooth.
3. Dip fish strips in mixture to coat. (Reserve excess egg mixture.)
4. Mince scallion and ginger root. Add to remaining egg mixture, along with
sherry, water and remaining salt. Mix well.
5. Heat oil almost to smoking. Add fish strips and brown lightly (about 2
minutes on each side).
6. Add scallion-egg mixture (restir it first). Cook, stirring, over
moderate heat until sauce thickens and is smooth. (Turn fish gently several
times.) Serve at once.
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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