Recipe - Stir-Fried Fish With Vegetables

1 (2lb) fish
1 tablespoon Cornstarch
One fourth teaspoon Salt
2 teaspoon Sherry
One fourth cup Bamboo shoots
1 cup Chinese lettuce
3 Water chestnuts
12 Snow peas
1 Clove garlic
2 tablespoon Oil
One fourth teaspoon Salt
One half cup Stock
One half teaspoon Sugar
1 ds Pepper
3 sl Fresh ginger root
2 tablespoon Oil
One fourth teaspoon Salt

1. Bone fish and cut against the grain in 1/4inch slices. Combine
cornstarch, salt and sherry. Add to fish and toss gently to coat.

2. Slice bamboo shoots, Chinese lettuce and water chestnuts thin. Stem and
string snow peas. Crush garlic.

3. Heat oil. Add the second quantity of salt, then crushed garlic; stirfry
a few times. Add vegetables and stirfry to coat with oil (about 1 minute).

4. Add stock, sugar and pepper and bring to a boil. Cook, covered, 2
minutes over medium heat; then remove vegetables and liquid from pan.
Meanwhile mince ginger root.

5. Heat remaining oil. Add remaining salt, then minced ginger; stirfry a
few times. Add fish sliccs and stirfry gently until done (about 3
minutes).

6. Return vegetables and their liquid. Stirfry gently only to heat
through. Serve at once. VARIATIONS:

1. For the Chinese lettuce, substitute Chinese cabbage.

2. For the vegetables, substitute One half head cauliflower, broken into
flowerets and parboiled; and 1 cup fresh mushrooms, cut or sliced up thin.

3. In step 3, add with the vegetables 2 tablespoons cloud ear mushrooms
(soaked).

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