Free Recipe Deep-Fried Fish Sections with Vegetables
Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Deep-Fried Fish Sections with Vegetables Recipe
3 Or
4 Black mushrooms
1/2 c Bamboo shoots
1 Scallion stalk
2 sl Fresh ginger root
1 (2-lb) fish
Oil for deep-frying
2 tb Oil
1/2 ts Salt
1/2 c Stock
1 tb Soy sauce
1 tb Cornstarch
3 tb Water
Deep-Fried Fish Sections with Vegetables Preparation
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 (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 1/3 cup roast pork and 1/3 cup water chestnuts, both sliced. 3. 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. 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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