Stir-fried minced fish and chinese turnip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chinese white turnip |
| 1 | pounds | Fish fillet |
| 1 | Egg white | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | Stalk | |
| 1 | slice | Fresh ginger root |
| ½ | cup | Raw peanuts |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Sherry |
Directions
1. Peel Chinese turnip and parboil until cooked through but still crunchy (about 3 minutes); then shred.
2. Mince fish; then blend well with egg white, cornstarch, sherry, salt and pepper.
3. Mince scallion stalk and ginger root. Mince or grind peanuts.
4. Heat oil. Add parboiled turnip and stir-fry 2 to 3 minutes. Add soy sauce, sugar and remaining salt; stir-fry a few times. Transfer mixture to a serving dish and keep warm.
5. Heat remaining oil. Add minced scallion and ginger root; stir-fry a few times. Add minced fish mixture and stir-fry only to heat through (about 1 minute). Add remaining sherry; stir-fry 1 minute more.
6. Arrange fish over turnips. Garnish with peanuts and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .