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Stir-Fried Fish And Bean Sprouts |
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Serves: 4
Print this Recipe
1 fish (2 pounds)
1 pound bean sprouts
1/2 cup scallions
1 or 2 slices fresh ginger root
3 tablespoons oil
1/2 teaspoon salt
2 tablespoons oil
1 tablespoon soy sauce
1/4 cup Stock, Chicken or favorite stock
1 tablespoon cornstarch
3 tablespoons water
1. Bone fish and cut against the grain in 1/4-inch slices.
2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger root.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil is nearly smoking, add fish and stir-fry gently until half done (about 1 minute on each side). Remove fish.
4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion sections and soy sauce; stir-fry a few times.
5. Add stock and bring to a boil. Return fish and cook, covered, over medium heat, until done (about 2 minutes).
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken sauce. Serve at once.
VARIATION:
* In step 4, add with the bean sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1 tablespoon preserved ginger, both shredded. Omit the soy sauce.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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