| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried mushrooms |
| 2 |
c |
Peanut oil |
| 1 |
lb |
Whitefish fillets |
| 2 |
tb |
Tomato sauce |
| 2 |
tb |
Red pepper flakes |
| 1/4 |
c |
Bamboo shoots — drained and |
|
|
Chopped |
| 1 |
tb |
Rice wine |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Green onions — chopped |
INSTRUCTIONS
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a
wok. When it is very hot, add fish and fry until lightly browned. Remove to
warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce,
pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until
mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for
30 seconds. Return fish to pan and turn it over in the sauce. Dissolve
conrstarch in 1 tablespoon water and add to wok. Stir gently just until
sauce thickens. Pour onto serving dish and garnish with onions.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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