| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 1 | lb | Chinese white turnip |
| 1 | lb | Fish fillet |
| 1 | Egg white | |
| 1 | ts | Cornstarch |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Stalk | |
| 1 | sl | Fresh ginger root |
| 1/2 | c | Raw peanuts |
| 2 | tb | Oil |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
| 1 | ts | Sherry |
INSTRUCTIONS
1. Peel Chinese turnip and parboil until cooked through but still crunchy (about 3 minutes); then shred. 2. Mince fish; then blend well with egg white, cornstarch, sherry, salt and pepper. 3. Mince scallion stalk and ginger root. Mince or grind peanuts. 4. Heat oil. Add parboiled turnip and stir-fry 2 to 3 minutes. Add soy sauce, sugar and remaining salt; stir-fry a few times. Transfer mixture to a serving dish and keep warm. 5. Heat remaining oil. Add minced scallion and ginger root; stir-fry a few times. Add minced fish mixture and stir-fry only to heat through (about 1 minute). Add remaining sherry; stir-fry 1 minute more. 6. Arrange fish over turnips. Garnish with peanuts and serve. 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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