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Ingredientes
- 1Â 1/2 lb Fish fillets
- 3 x Large eggs
- 1/2 tsp Salt
- 2 Tbsp. Cornstarch
- 1 x Or possibly
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1 Tbsp. Sherry
- 2 Tbsp. Water
- 1/2 tsp Salt
- 4 Tbsp. Oil
Direcciones
- 1. Cut fish fillets across the grain in 1-1/2 inch sections.
- 2. Beat Large eggs lightly with salt. Gradually mix in cornstarch, blending till smooth.
- 3. Dip fish strips in mix to coat. (Reserve excess egg mix.)
- 4. Mince scallion and ginger root. Add in to remaining egg mix, along with sherry, water and remaining salt. Mix well.
- 5. Heat oil almost to smoking. Add in fish strips and brown lightly (about 2 min on each side).
- 6. Add in scallion-egg mix (restir it first). Cook, stirring, over moderate heat till sauce thickens and is smooth. (Turn fish gently several times.) Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 243 | |
| Calories from Fat 127 | 52% |
| Total Fat 14.26g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 177mg | 59% |
| Sodium 518mg | 22% |
| Potassium 424mg | 12% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.4g | 0% |
| Protein 23.55g | 38% |
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