Flounder With Scallions I.e.s.jjgf65a Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
1 lbs: Flounder fillets,
3 tbsp: Vegetable oil,
1/4 cup: Cornstarch,
1 cup: Mushrooms, fresh,
1 cup: Scallions, chopped,
Including green part,
1/4 tsp: Ginger, ground
Pepper, black, freshly
Thinly sliced,
1: Egg white,
2 tbsp: Sherry, dry
Ground to taste,
1 tbsp: Soy sauce,
Directions:
Cut fish into uniform 1x2 inch pieces. Dry fish pieces. Put
cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry,
ginger and pepper in a small bowl. Dip fish first in cornstarch to
coat thoroughly, then in egg white mixture. Heat oil in a wok or
large skillet. When oil is very hot, add coated fish pieces and fry
them quickly until they are golden brown on both sides, kee ing them
moving and turning them as they cook. Remove fish to a warm serving
dish. Add mushrooms and scallions to wok or skillet and stir-fry a
minute two. Add remining sherry and soy sauce, stir and pour
contents of pan over fish. Serve at once.
Submitted By SVANBIBBE@AOL.COM On FRI, 1 DEC 1995 100008 -0500
Source from luhu.jp
cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry,
ginger and pepper in a small bowl. Dip fish first in cornstarch to
coat thoroughly, then in egg white mixture. Heat oil in a wok or
large skillet. When oil is very hot, add coated fish pieces and fry
them quickly until they are golden brown on both sides, kee ing them
moving and turning them as they cook. Remove fish to a warm serving
dish. Add mushrooms and scallions to wok or skillet and stir-fry a
minute two. Add remining sherry and soy sauce, stir and pour
contents of pan over fish. Serve at once.
Submitted By SVANBIBBE@AOL.COM On FRI, 1 DEC 1995 100008 -0500
Source from luhu.jp