Recipe - Deep-Fried Fish With Vegetables

4 (up to)
6 Black mushrooms
One half cup Bamboo shoots
One fourth cup Water chestnuts
1 cup Chinese cabbage
2 sl Fresh ginger root
2 tablespoon Sherry
1 tablespoon Water
1 teaspoon Soy sauce
One fourth teaspoon Pepper
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
One fourth cup Water
One half Lettuce
1 (2lb) fish
Oil for deepfrying
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock
Chinese parsley

1. Soak dried mushrooms.

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

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

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

5. Shred lettuce and arrange on a serving platter.

6. Deepfry whole fish as in "Basic Deepfried Fish (whole)". Drain on
paper toweling. Keep warm.

7. Heat remaining oil. Add salt, then shredded vegetables. Stirfry 2
minutes.

8. Add gingersherly mixture and stirfry 1 minute more.

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

10. 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, 1/8 pound lean pork, shredded. Stirfry 1
minute until meat changes color; then add vegetables and stirfry. Continue
with step 8.

2. In step 7, add with the vegetables One half cup roast pork, shredded.

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