| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | (2-lb) fish | |
| 1 | lb | Bean sprouts |
| 1/2 | c | Scallions |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
| 1 | tb | Soy sauce |
| 1/4 | c | Stock |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Bone fish and cut against the grain in 1/4-inch slices. 2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger root. 3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil is nearly smoking, add fish and stir-fry gently until half done (about 1 minute on each side). Remove fish. 4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion sections and soy sauce; stir-fry a few times. 5. Add stock and bring to a boil. Return fish and cook, covered, over medium heat, until done (about 2 minutes). 6. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken sauce. Serve at once. VARIATION: In step 4, add with the bean sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1 tablespoon preserved ginger, both shredded. Omit the soy sauce. 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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