1 lb fresh red snapper or- grouper
1 tsp cornstarch
1 egg white
1 tsp peanut oil
1 oz tree ears
1 large red bell pepper
2 oz snow peas
2 oz water chestnuts
1 inch peeled ginger root
1 scallion
1 tsp minced garlic
2 tbsp soy sauce
1/2 cup chicken broth
1/2 tbsp sugar
1/2 tbsp vinegar
1 tbsp cornstarch
1 tbsp sherry
2 cup peanut oil, for frying
A Recipe for
Szechuan-Style Sliced Fish B1
Never eat more than you can lift. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
sing Sage: |
This Recipe for Szechuan-Style Sliced Fish B1 is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
This is a recipe for Szechuan-Style Sliced Fish B1 from the recipe cookbook of Recipes-to-go (Asian)
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| G.K. Chesterton |
An empty belly is the best cook. |
| Estonian Proverb |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Food is an important part of a balanced diet. |
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Food Tip |
Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine
the fish with the cornstarch, egg white, and 1 tsp. peanut oil, and
let stand for 20 minutes. Cover the tree ears with warm water and let
stand for 20 minutes. Core and seed the red pepper and cut it into 1
in. squares. Snap the snow peas. Rinse the water chestnuts. Cut the
ginger into thin slivers, the scallion, into thin slices, and finely
chop the garlic. Combine the ingredients for the sauce. Heat the oil
in a wok or frying pan ~- it should be very hot before adding the
fish. Add the fish, piece by piece, and cook for 1 minute. Transfer
the fish with a slotted spoon to a strainer over a bowl to catch the
oil. Discard all but 1/4 cup oil from wok and heat it again. Add the
ginger, scallion, and garlic, and stir-fry over high heat for 10
seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and
add it to the wok. Cook the fish, stirring gently, for 1 minute, or
until the sauce thickens.
This recipe calls for a slippery black fungus called tree ears in
North America, cloud ears in China, and jelly mushrooms in Thailand.
Tree ears have very little flavor and are chiefly prized for their
slippery, crisp consistency. Available dried at Oriental markets,
tree ears will keep indefinately. They need only be soaked in warm
water for 20 minutes before using.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE
LEE'S Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI
BEVERAGE: TEA
Serves: 6
Szechuan-Style Sliced Fish B1 Recipe brought to you by Recipes To-Go