Deep-fried fish sections with vegetables

4 Servings

Ingredients

Quantity Ingredient
3 Or
4 Black mushrooms
½ cup Bamboo shoots
1 Scallion stalk
2 slices Fresh ginger root
1 (2-lb) fish
Oil for deep-frying
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
1 tablespoon Soy sauce
1 tablespoon Cornstarch
3 tablespoons Water

Directions

1. Soak dried mushrooms.

2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in ½-inch sections. Crush ginger root.

3. Prepare fish as in steps 1 through 4 of "Basic Deep-fried Fish (in Pieces)". 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: 1. 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.

2. In step 5, add ⅓ cup roast pork and ⅓ cup water chestnuts, both sliced.

3. In step 6, for the stock substitute ½ cup water. Add, with the soy sauce and 1 tablespoon sherry, 1 teaspoon sugar and ½ teaspoon salt.

4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.

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

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