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Ingredientes
- 4 x -(up to)
- 6 x Black mushrooms
- 1/2 c. Bamboo shoots
- 1/4 c. Water chestnuts
- 1 c. Chinese cabbage
- 2 slc Fresh ginger root
- 2 Tbsp. Sherry
- 1 Tbsp. Water
- 1 tsp Soy sauce
- 1/4 tsp Pepper
- 1 Tbsp. Cornstarch
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1/4 c. Water
- 1/2 x Lettuce
- 1 x (2-lb) fish Oil for deep-frying
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock Chinese parsley
Direcciones
- 1. Soak dry 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 hot.
- 7. Heat remaining oil. Add in salt, then shredded vegetables. Stir-fry 2 min.
- 8. Add in ginger-sherly mix and stir-fry 1 minute more.
- 9. Add in stock and bring to a boil. Cook, covered, 2 to 3 min 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 possibly heavy soy sauce and add in 2 tsp. sherry. In step 7, add in to reheated oil, after the salt, 1/8 lb. lean pork, shredded. Stir-fry 1 minute till meat changes color; then add in vegetables and stir-fry. Continue with step 8.
- 2. In step 7, add in with the vegetables 1/2 c. roast pork, shredded.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 42 | 50% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 368mg | 15% |
| Potassium 162mg | 5% |
| Total Carbs 7.97g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.64g | 1% |
| Protein 1.51g | 2% |
