deep-fried fish with vegetables

Soak dried mushrooms.

Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms.

Mince ginger root; then combine with sherry, water, soy sauce and pepper.

Blend cornstarch, sugar, remaining soy sauce and water to a paste.

Shred lettuce and arrange on a serving platter.

Deep-fry whole fish as in "Basic Deep-fried Fish (whole)". Drain on paper toweling. Keep warm.

Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes.

Add ginger-sherly mixture and stir-fry 1 minute more.

Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat.

. 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, ⅛ pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8.

In step 7, add with the vegetables ½ cup roast pork, shredded.

From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .