Quick Stir-Fried Fish with Vegetables
Jo and Joel made this for the Vestal clan when we descended on Seattle for Christmas '83. It was also that visit when we tasted the wonders of authentic dim sum -- including duck feet, tripe, and other nameless wonders. This is relatively tame by comparison, but still a culinary delight.
Ingredients
5 large dried black mushrooms, soaked in warm water 30 minutes, hard parts removed and quartered
2 tbsp cornstarch
2 tbsp water chestnut flour
3/4 tsp rice wine
1/2 tsp sesame oil
1/4 tsp ground black pepper
1 lb. cod fillet (or haddock or flounder)
vegetable oil
3 cups broccoli (parboiled 1 minute)
4 tbsp green onion, chopped
1 tsp fresh minced ginger
1 large garlic clove, minced
1/2 tsp salt
1/2 tsp sugar
1 cup chicken broth
2 tbsp water mixed with 1 tbsp cornstarch
Instructions
Mix together cornstarch and water chestnut flour for coating mixture. In separate bowl, mix rice wine, sesame oil and pepper. Wash, dry and slice fish fillets into 2 by 1 inch pieces and roll in coating mixture. Deep fry fish pieces in wok for about 30 seconds per side. Remove and drain. Remove oil. Put wok over high heat with 3 tbsp of oil. Add mushrooms, broccoli, onion, ginger and garlic. Stir fry 1-2 minutes. Add salt, sugar and broth. Stir a few times, add fish and rice wine mixture, stirring gently so fish doesn't break. Add cornstarch mixture and stir to thicken.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.