| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Chinese, Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dry Shiitake mushrooms |
| 1/2 |
|
To 3/4 Lb. Catfish fillets |
| 1 |
tb |
Salad oil |
| 1 |
tb |
Julienned peeled fresh ginger |
| 2 |
tb |
Red-in-snow (optional) |
| 4 |
c |
Low-salt chicken broth |
| 8 |
oz |
Firm tofu, drained and cut into 1/2 inch cubes |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 1 |
ts |
Sugar |
| 1 |
lg |
Green onion, cut diagonally into 1 inch pieces |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain
and squeeze gently to remove some of the water. Cut off and discard stems;
thinly slice caps. Set aside.
Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.
Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and
swirl to coat cooking surface. Add ginger and stir until fragrant, about 30
seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque
on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and
sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and
sprinkle with green onions and sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated
Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33
mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for
catfish.
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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