1 lb (500g ) fresh fish filets, skinned
cornstarch dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms,
soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 cups (500ml)
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry
cornstarch (corn flour)
1 tsp. fresh
1 tsp. MSG (optional)
1. Cut the fish into
2 inch (5cm) sections, then into slices and 3/4
inch (2cm) shreds.
2. Mix 1/4 tsp. of the salt, the rice wine, 1/8
tsp. of the pepper, the egg whiles , and the
cornstarch into a batter. Stir in 2 tbsp of the
sesame oil and rub the fish pieces with the
batter. Set aside.
3. Blanch the mushrooms and carrots briefly in
boiling water. Rinse in cold water and drain
4. Mix together the remaining 1/4 tsp. of the
salt the 1/2 tsp. of MSG (optional). the chicken
stock, the remaining 1/4 tsp. of sesame oil, and
remaining 1/8 tsp. of the pepper, the sugar and
the cornstarch-water mixture into a sauce.
5. Heat the oil to moderately hot about 230oF (
110oC) . Add the mushrooms, carrot, green pepper
bean sprouts, scallions and ginger. Stir-fry 1
minute . Add the fish and rice wine and stir.
Pour in the sauce and stir-fry to blend all the
ingredients together. Remove and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy