Recipe - Deep-Fried Fish Sections With Vegetables

3 Or
4 Black mushrooms
One half cup Bamboo shoots
1 Scallion stalk
2 sl Fresh ginger root
1 (2lb) fish
Oil for deepfrying
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
1 tablespoon Soy sauce
1 tablespoon Cornstarch
3 tablespoon Water

1. Soak dried mushrooms.

2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in 1/2inch
sections. Crush ginger root.

3. Prepare fish as in steps 1 through 4 of "Basic Deepfried Fish (in
Pieces)". Keep warm.

4. Heat remaining oil. Add salt, then scallion sections and ginger root;
stirfry a few times.

5. Add mushrooms and bamboo shoots; stirfry, 2 minutes more.

6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3
minutes over medium heat.

7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken. Pour sauce over fish and serve.

NOTE: If the fish needs rewarming, return it to pan in step 7, just as the
sauce begins to thicken. VARIATIONS:

1. In place of (or in addition to) the bamboo shoots, use any of the
following: bean sprouts; cauliflower, broken into flowerets and parboiled;
celery, cut in 1inch sections and blanched; lily buds, soaked; mushrooms,
fresh or canned, cut or sliced up ; or onion, cut or sliced up .

2. In step 5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both
cut or sliced up .

3. In step 6, for the stock substitute One half cup water. Add, with the soy
sauce and 1 tablespoon sherry, 1 teaspoon sugar and One half teaspoon salt.

4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1
teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.