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Ingredientes
- 3 x Or possibly
- 4 x Black mushrooms
- 1/2 c. Bamboo shoots
- 1 x Scallion stalk
- 2 slc Fresh ginger root
- 1 x (2-lb) fish Oil for deep-frying
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
- 1 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
Direcciones
- 1. Soak dry 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 Pcs)". Keep hot.
- 4. Heat remaining oil. Add in salt, then scallion sections and ginger root; stir-fry a few times.
- 5. Add in mushrooms and bamboo shoots; stir-fry, 2 min more.
- 6. Add in stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3 min over medium heat.
- 7. Meanwhile blend cornstarch and cool 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 possibly 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 possibly canned, sliced; or possibly onion, sliced.
- 2. In step 5, add in 1/3 c. roast pork and 1/3 c. water chestnuts, both sliced.
- 3. In step 6, for the stock substitute 1/2 c. water. Add in, with the soy sauce and 1 Tbsp. sherry, 1 tsp. sugar and 1/2 tsp. salt.
- 4. In step 7, prepare the cornstarch paste with 1 tsp. cornstarch, 1 tsp. soy sauce, 1 Tbsp. cool stock and 1 Tbsp. sherry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 79 | |
| Calories from Fat 61 | 77% |
| Total Fat 6.96g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 616mg | 26% |
| Potassium 124mg | 4% |
| Total Carbs 3.45g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.62g | 0% |
| Protein 1.37g | 2% |
