Deep-fried fish with vegetables

Yield: 6 Servings

Measure Ingredient
4 -(up to)
6 Black mushrooms
½ cup Bamboo shoots
¼ cup Water chestnuts
1 cup Chinese cabbage
2 slices Fresh ginger root
2 tablespoons Sherry
1 tablespoon Water
1 teaspoon Soy sauce
¼ teaspoon Pepper
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
¼ cup Water
½ Lettuce
1 (2-lb) fish
Oil for deep-frying
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
Chinese parsley

1. Soak dried mushrooms.

2. Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms.

3. Mince ginger root; then combine with sherry, water, soy sauce and pepper.

4. Blend cornstarch, sugar, remaining soy sauce and water to a paste.

5. Shred lettuce and arrange on a serving platter.

6. Deep-fry whole fish as in "Basic Deep-fried Fish (whole)". Drain on paper toweling. Keep warm.

7. Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes.

8. Add ginger-sherly mixture and stir-fry 1 minute more.

9. Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat.

10. Stir in cornstarch paste to thicken. Place fish on lettuce bed. Pour thickened sauce over and serve, garnished with parsley. VARIATIONS: 1. For the water chestnuts, substitute 12 lily buds (soaked). In step 4, use dark or heavy soy sauce and add 2 teaspoons sherry. In step 7, add to reheated oil, after the salt, ⅛ pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8.

2. In step 7, add with the vegetables ½ cup roast pork, shredded.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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