1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. 2. Place dried mushrooms in warm water for 15 + minutes to soften. 3. Dredge marinated fish slices in cornstarch while heating oil in wok. 4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. 6. Return the fish slices to the wok, swirl in sesame seed oil. 7. Eat!
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 31mg||10 %|
|Sodium 557mg||19 %|
|Potassium 66.6mg||2 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.1g|
|Protein 2.1g||3 %|
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Calories per serving: 237
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