Stirred eggs and fish

Yield: 6 Servings

Measure Ingredient
1 \N (1-1.5 pound) fish
1 slice Fresh ginger root
1 \N Scallion stalk
3 \N Eggs
2 tablespoons Oil
1 tablespoon Soy sauce
½ teaspoon Salt
2 tablespoons Water

1. Have whole fish cleaned and scaled. Steam 20 minutes (see "Basic Steamed Fish"). Let cool slightly; remove bones and flake meat coarsely.

2. Mince ginger root and scallion. Beat eggs.

3. Heat oil until smoking. Add fish flakes and stir-fry to coat with oil.

Then quickly stir in ginger, scallion, soy sauce and salt.

4. Add eggs and cook over medium-high heat as in "Basic Stirred Eggs". When eggs just begin to set, add water and continue stirring until eggs are cooked through, but still moist. Serve at once.

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

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