Stir-fried fish and bean sprouts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) fish | |
| 1 | pounds | Bean sprouts |
| ½ | cup | Scallions |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| ¼ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
1. Bone fish and cut against the grain in ¼-inch slices.
2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger root.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil is nearly smoking, add fish and stir-fry gently until half done (about 1 minute on each side). Remove fish.
4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion sections and soy sauce; stir-fry a few times.
5. Add stock and bring to a boil. Return fish and cook, covered, over medium heat, until done (about 2 minutes).
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken sauce. Serve at once. VARIATION: In step 4, add with the bean sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1 tablespoon preserved ginger, both shredded. Omit the soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .