| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Chinese | Chinese, Fish & seaf | 1 | Servings |
INGREDIENTS
| 3 1/2 | oz | Fish filet, skinned and |
| boned | ||
| 1 | Egg white | |
| 2 | t | Cornstarch |
| 1/2 | t | Rice wine |
| 1/2 | t | Salt |
| 1/2 | t | Scallion sections |
| 1/2 | t | Garlic mash |
| 4 | T | Vegetable oil |
INSTRUCTIONS
Wash the fish and dry well and cut into slices. Mix the egg white, cornstarch,and salt into a batter. coat the fish slices with the batter. Heat the oil to very hot. Add the fish and stir-fry until cooked. Romove and drain. Reheat the wok,add scallions and garlic and fry until fragrant. Add the fish and sprinkle with the rice wine. Add the rest of batter. Tip the wok to swirl the mass. Turn mass over and remove. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 806
Calories From Fat: 613
Total Fat: 69.4g
Cholesterol: 27.8mg
Sodium: 1700.1mg
Potassium: 246.3mg
Carbohydrates: 33.4g
Fiber: 1g
Sugar: 2.9g
Protein: 14.6g