| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fillet of sole |
|
|
Cornstarch |
| 1 |
tb |
Green pepper |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Sliver fish fillets (or cut against the grain in 3/4-inch strips).
Dredge them lightly in cornstarch; then arrange in a shallow heatproof
dish.
2. Mince green pepper and scallion; sprinkle over fish. Also sprinkle oil
over.
3. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in
stock, add salt; then pour over fish.
4. Steam over low heat until dolle (30 to 40 minutes). See "How-to
Section". Serve right in the steaming dish. VARIATIONS:
1. For the oil, substitute chicken fat.
2. For the sole, substitute pike, skinned and diced. In step 2, add 1
tablespoon smoked ham, minced. (This dish is called Fish Swimming in a
Golden Pond.)
3. In step 3, add to the egg mixture either 1 teaspoon ginger juice or a
pinch of cinnamon.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”