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cooking time: 6 minutes
Ingredients
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oil
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85 grams onion, chopped
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30 grams celery, diced
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2 oz. water chestnuts, sliced
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85 grams bamboo shoots, sliced
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57 grams cucumber, sliced
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30 grams mushrooms, sliced
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stock to cover
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227 grams plaice, filleted
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1/2
teaspoon pepper
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1 tablespoon Chinese wine (or sherry)
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1 teaspoon corn flour
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2 tablespoons cold water
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1 teaspoon soy sauce few drops sesame oil
Method
1. Heat a little oil in a pan and quick
fry the vegetables, allowing no more than 1 minute.
2. Add stock and simmer under a lid for 1 minute.
3. Meanwhile, cut the fish into thin slices.
4. Remove vegetables from pan and arrange on a dish.
5. Put fish in another hot, oiled pan, add a little pepper and sherry.
Cook for 1 minute, turning carefully.
6. Add vegetables to the fish and cook for 2 minutes.
7. Pour in corn flour diluted with water.
8. Season with soy sauce, sprinkle with sesame oil, cook for 1 minute
and serve.
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