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Deep-Fried Fish Sections With Vegetables |
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Serves: 4
Print this Recipe
3 or 4 dried black mushrooms
1/2 cup bamboo shoots
1 stalk scallions
2 slices fresh ginger root
2 pounds Basic Deep-Fried Fish, In Pieces (1 fish)
Oil for deep-frying
2 tablespoons oil
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
1 tablespoon soy sauce
1 tablespoon cornstarch
3 tablespoons water
1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in 1/2-inch sections. Crush ginger root.
3. Prepare fish as in steps 1 through 4 of Basic Deep-fried Fish, Pieces (from the Edit Tap, click to open recipe and follow instructions). Keep warm.
4. Heat remaining oil. Add salt, then scallion sections and ginger root; stir-fry a few times.
5. Add mushrooms and bamboo shoots; stir-fry 2 minutes more.
6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over fish and serve.
NOTE: If the fish needs rewarming, return it to pan in step 7, just as the sauce begins to thicken.
VARIATIONS:
* In place of (or in addition to) the bamboo shoots, use any of the following: bean sprouts; cauliflower, broken into flowerets and parboiled; celery, cut in 1-inch sections and blanched; lily buds, soaked; mushrooms, fresh or canned, sliced; or onion, sliced.
* In step 5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both sliced.
* In step 6, for the stock substitute 1/2 cup water. Add, with the soy sauce and 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt.
* In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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