Yield: 2 servings
|\N \N||Typed by Manny Rothstein|
|½ \N||6 3/4-oz pkg rice sticks (noodles)|
|\N \N||Boiling water|
|1 cup||Clam juice|
|¼ cup||Soy sauce|
|1 tablespoon||(to 2-tb) sugar|
|2 tablespoons||Vegetable oil|
|2 \N||Bunches green onions (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces|
|¾ pounds||Swordfish, cut diagonally into 1/3-inch slices|
|2 \N||3 1/2-oz pkg enoki mushrooms trimmed|
|¼ teaspoon||Minced fresh ginger|
|½ \N||14.2-oz pkg Japanese tofu, cut into 2 1/2x1/3-inch strips|
|1 bunch||Watercress, stemmed|
Place rice sticks in large bowl. Add enough boiling water to cover.
Let stand until softened, 15 minutes.
Meanwhile, combine clam juice, sake, soy sauce and sugar in small bowl; stir until sugar dissolves. Heat oil in heavy large skillet over high heat. Add green onions and stir until beginning to soften and just beginning to color, about 2 minutes. Add swordfish, mushrooms and ginger and stir 1 minute. Add clam juice mixture, then tofu and watercress. Simmer until fish is just cooked through, about 1 minute. Drain noodles and diride between bowls. Spoon fish mixture over.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for January. Submitted By MANNY ROTHSTEIN On 05-24-95