Recipe - Pan-Fried Fish Cakes

One fourth cup Dried shrimp
4 Or
5 Dried black mushrooms
One half pound Fish fillets
1 teaspoon Cornstorch
One fourth teaspoon Salt
One fourth teaspoon Stock
One fourth cup Smoked ham
One half cup Bamboo shoots
1 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Sugar
One fourth teaspoon Salt
2 teaspoon Cornstarch
3 tablespoon Water
2 (up to)
3 tablespoon Oil or lard
3 dr Sesame oil; more or less

1. Separately soak dried shrimp and mushrooms.

2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and
stock. Shape in small cakes.

3. Dice smoked ham, bamboo shoots and soaked mushrooms.

4. In one cup, combine soy sauce, sherry, sugar and remaining salt. In
another, blend remaining cornstarch and cold water to a paste.

5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove
to a warm serving platter.

6. Reheat oil, adding more if necessary. Add minced ham and vegetables and
stirfry 2 minutes. Add soysherry mixture; stirfry 1 minute more.

7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce
over fish cakes and serve.

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