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, .