Free Recipe Deep-Fried Fish with Vegetables

Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Deep-Fried Fish with Vegetables Recipe

4 -(up to)
6 Black mushrooms
1/2 c Bamboo shoots
1/4 c Water chestnuts
1 c Chinese cabbage
2 sl Fresh ginger root
2 tb Sherry
1 tb Water
1 ts Soy sauce
1/4 ts Pepper
1 tb Cornstarch
1 ts Sugar
1 ts Soy sauce
1/4 c Water
1/2 Lettuce
1 (2-lb) fish
Oil for deep-frying
2 tb Oil
1/2 ts Salt
1/2 c Stock
Chinese parsley

Deep-Fried Fish with Vegetables Preparation

1. Soak dried mushrooms. 2. Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms. 3. Mince ginger root; then combine with sherry, water, soy sauce and pepper. 4. Blend cornstarch, sugar, remaining soy sauce and water to a paste. 5. Shred lettuce and arrange on a serving platter. 6. Deep-fry whole fish as in Basic Deep-fried Fish (whole) . Drain on paper toweling. Keep warm. 7. Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes. 8. Add ginger-sherly mixture and stir-fry 1 minute more. 9. Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat. 10. Stir in cornstarch paste to thicken. Place fish on lettuce bed. Pour thickened sauce over and serve, garnished with parsley. VARIATIONS: 1. For the water chestnuts, substitute 12 lily buds (soaked). In step 4, use dark or heavy soy sauce and add 2 teaspoons sherry. In step 7, add to reheated oil, after the salt, 1/8 pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8. 2. In step 7, add with the vegetables 1/2 cup roast pork, shredded. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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