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Suggest a better description1. Cut fish crosswise into 2 to 3 inch steaks. Wipe dry. 2. Cut each bean curd cake in 9 cubes; cut scallion in 1-inch sections. Mince ginger root. 3. Heat oil until nearly smoking. Brown fish steaks quickly on both sides. 4. Add soy sauce, sherry, water, salt, minced ginger root and scallion. Bring to a boil; then simmer, covered, 10 minutes. 5. Add bean curd cubes. Simmer, covered, until fish is done (5 to 10 minutes more). From
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 117 | ||
Calories from Fat: 103 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.1mg | 2 % | |
Potassium 36mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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