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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - October 23, 2009

Chinese Steamed Fish & Vegetables

Serves: 4


        

  Download this recipe.

1 1/3 pounds cod filets or fish or your choice
1/2 cup fresh mushrooms, sliced
4 green onions, cut in 1-inch lengths
1 cup asparagus spears, cut into 1-inch lengths
1 large carrot, thinly sliced

SAUCE:
6 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3/4 teaspoon grated fresh ginger
3/4 teaspoon grated fresh orange zest


1. Combine sauce ingredients and set aside for 30 minutes.

2. Rinse fish and pat dry. Arrange on steamer tray and set over pan with 2 to 3-inches boiling water; cover and steam 1-2 minutes.

3. Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 3-5 minutes longer.

4. Transfer vegetables and fish to individual plates and pour sauce over each portion.

Note: Orange zest is the orange part of the peel only. The white portion is too bitter for use.



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