Ingredients
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14
-
3
-
1/2
-
1/2
-
3
-
3
-
1 1/2
-
1/2
-
1/2
-
3
-
-
-
-
-
Directions
Velveted Fish, This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook., Quick dinner, excellent flavors. I did triple my sauce to serve over the rice.
Thank you ., wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish
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Steps
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1
Done
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Mix Together Marinade, and Mix Together Cornstarch Paste. |
|
2
Done
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Cut the Fish Into 1/2-Inch Slices and Put in a Bowl With Marinade; Mix Well and Set Aside. |
|
3
Done
|
Drain and Squeeze the Mushrooms; Remove the Stems and Slice the Caps. |
|
4
Done
|
Cut the Red and Green Peppers Into 3/4-Inch Strips, and Then Diagonally Into Lozenge Shapes. |
|
5
Done
|
Cut the Scallion Greens Into Bite-Sized Pieces. |
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6
Done
|
Heat the Wok Over High Heat, Then Add Some Peanut Oil. When Hot, Add the Fish and Stir With Chopsticks to Separate the Slices; When They Are White but not Fully Cooked, Remove With a Slotted Spoon and Set Aside. |
|
7
Done
|
Drain Off All but Three Tablespoons of the Oil, and Return the Wok to the Stove Top Over High Heat; Add the Garlic, Ginger, Mushrooms and Peppers and Stir-Fry Until Fragrant; Add the Fish and Season With Soy Sauce, Vinegar and Salt to Taste; Add the Stock, and Then the Cornstarch Paste, Stirring as It Thickens the Liquid to a Glaze. |
|
8
Done
|
Stir in the Scallion Greens and Then, Off the Heat, the Sesame Oil. Serve. |
