| 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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