Fish Sauce #2

4 Servings

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Fish Sauce #2 Ingredients

4 Dried black mushrooms	1 tb Sherry
6 Dried lily buds	1/2 ts Salt
1/2 c Lean pork	1/2 ts Sugar
1/2 c Bamboo shoots	2 tb Oil
2 c Chinese lettuce	1 1/2 c Water
2 sl Fresh ginger root	1 tb Cornstarch
1 tb Soy sauce	3 tb Water

Instructions for Fish Sauce #2

1. Separately soak dried mushrooms and lily buds. 2. Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in strips. Shred ginger root. 3. Cut soaked lily buds in two; then combine with soy sauce, sherry, salt and sugar. 4. Heat oil. Add shredded ginger and stir-fry a few times. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). 5. Add julienned vegetables; stir-fry 1 minute more. Add water and heat quickly. Then cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch and remaining cold water to a paste. First stir in lily bud mixture and heat through; then stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized