| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”