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Ingredients:
10 1/2 oz (300 g) fish filets
1 tsp. slat, or to taste
1 egg white
1 tbsp soy sauce
1 tbsp
cornstarch (corn flour) dissolved in 1
tbsp water
1 1/2 tbsp
scallions, cut diagonally in 1/2
inch (1cm ) sections
2 oz (50g) bamboo shoots( or canned)
2 cloves
garlic, sliced
3 1/2 oz (100ml) high stock
4 cups (1,000ml)
vegetable oil for deep-frying
1/4 tsp.
rice wine
1 tsp. MSG (optional)
Directions:
1.
Cut the fish into 1/2 inch (1 cm)
dice. Mix the egg white with 2
tsp. of the dissolved
cornstarch and coat the fish . Cut
the bamboo shoots into 1/2 inch
(1cm) cubes.
2. Mix together the stock, peas,
MSG (optional), salt, the other 1
tsp. of the dissolved cornflour,
and the
rice wine. Set aside.
3. Heat the oil in a wok to about
250oF (120oC), or until small
bubbles sizzle around a piece of
scallion or ginger tossed
into the oil. Add the fish dice,
stirring to keep them separate,
and remove immediately.
4. Pour all but 2 tbsp of oil out
of the wok. Heat over high heat to
very hot, or until the oil surface
ripples and a haze appears on the
surface of the oil. Add the
scallions and
garlic, and
stir-fry until fragrant. Add the
bamboo shoots and stir in the
sauce. Add the fish. Stir-fry a
few more seconds, remove, and
serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
