Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely. Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
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|Serving Size: 1 Serving (2231g)|
|Recipe Makes: 1|
|Calories from Fat: 513 (20%)|
|Amt Per Serving||% DV|
|Total Fat 57g||76 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 4104.6mg||142 %|
|Potassium 3138.1mg||83 %|
|Total Carbohydrate 455.2g||134 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 425.4g|
|Protein 63.1g||90 %|
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Calories per serving: 2606
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