Deep-fried fish sections with vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or | |
| 4 | Black mushrooms | |
| ½ | cup | Bamboo shoots |
| 1 | Scallion stalk | |
| 2 | slices | Fresh ginger root |
| 1 | (2-lb) fish | |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in ½-inch sections. Crush ginger root.
3. Prepare fish as in steps 1 through 4 of "Basic Deep-fried Fish (in Pieces)". Keep warm.
4. Heat remaining oil. Add salt, then scallion sections and ginger root; stir-fry a few times.
5. Add mushrooms and bamboo shoots; stir-fry, 2 minutes more.
6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over fish and serve.
NOTE: If the fish needs rewarming, return it to pan in step 7, just as the sauce begins to thicken. VARIATIONS: 1. In place of (or in addition to) the bamboo shoots, use any of the following: bean sprouts; cauliflower, broken into flowerets and parboiled; celery, cut in 1-inch sections and blanched; lily buds, soaked; mushrooms, fresh or canned, sliced; or onion, sliced.
2. In step 5, add ⅓ cup roast pork and ⅓ cup water chestnuts, both sliced.
3. In step 6, for the stock substitute ½ cup water. Add, with the soy sauce and 1 tablespoon sherry, 1 teaspoon sugar and ½ teaspoon salt.
4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .