Recipe - Stir-Fried Fish And Bean Sprouts

1 (2lb) fish
1 pound Bean sprouts
One half cup Scallions
1 Or
2 sl Fresh ginger root
3 tablespoon Oil
One half teaspoon Salt
2 tablespoon Oil
1 tablespoon Soy sauce
One fourth cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

1. Bone fish and cut against the grain in 1/4inch slices.

2. Blanch bean sprouts. Cut scallions in 1inch sections. Mince ginger
root.

3. Heat oil. Add salt, then ginger root, and stirfry a few times. When oil
is nearly smoking, add fish and stirfry gently until half done (about 1
minute on each side). Remove fish.

4. Heat remaining oil. Add bean sprouts and stirfry 1 minute. Add scallion
sections and soy sauce; stirfry a few times.

5. Add stock and bring to a boil. Return fish and cook, covered, over
medium heat, until done (about 2 minutes).

6. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken sauce. Serve at once. VARIATION: In step 4, add with the bean
sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1
tablespoon preserved ginger, both shredded. Omit the soy sauce.

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