Cantonese Fish Filling (Dim Sum--See Won Ton Skins) | Recipe Finder

2,237,727 recipes

Recipe-Finder.com

TextImagesVideoOne from site

Advanced Search

Add to Menu Add to Calendar

Source: www.cookingrecipes4u.comReport recipe

Rate this recipe:

Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₂, B₃, B₉, C
Minerals	Selenium, Copper, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 1/2 tb Sesame seed oil
1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice
24 1. Heat 1/2 ts sesame oil in wok over low heat.
2. Add flounder cubes

Instructions Jump to Ingredients ↑

and garlic and simmer for 5 minutes. Remove.
To wok add rest of oil and cabbage and scallions. Stir-fry three minutes.
Push veggies to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute.
Return flounder. Add pepper and bouillon. Blend. Simmer two minutes.
Mix cornstarch and water til blended well.
Add to flounder mixture in wok. Blend. Simmer til thickened.
Remove fish filling from wok to bowl.
Assemble won tons and boil.

Comments

Recipe Finder © Rogue Network Solutions.

882,796