Braised soy fish w/mushroom & bamboo #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Or | |
| 5 | Black mushrooms | |
| ⅓ | cup | Bamboo shoots |
| 1 | Bunch scallions | |
| 2 | tablespoons | Oil |
| 1 | (2-lb) fish | |
| ¾ | cup | Water |
| 1 | tablespoon | Brown sugar |
| 5 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
Directions
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 2-inch sections.
3. Heat oil. Add scallions, bamboo shoots and mushrooms. Stir-fry 1 to 2 minutes; then remove from pan.
4. Pick up steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe).
5. Return vegetables. Add water, sugar, soy sauce and sherry. Bring to a boil; then simmer, covered, 5 minutes.
6. Turn heat up to medium and baste fish until all but ½ cup of the sauce has evaporated. Serve at once with remaining sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .