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cooking time: 8 minutes
Ingredients
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oil for deep frying
-
250 grams sole fillets, cut cut into
shreds in 1 1/2
-inch pieces
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2 tablespoons Chinese wine (or sherry)
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1
1/2 tablespoons light colored soy
sauce
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salt and pepper
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3 teaspoons corn flour
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1 egg white, lightly beaten
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1 tablespoon fresh ginger, cut into
shreds
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2 spring onions, coarsely chopped
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57 grams mushrooms, sliced
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57 grams bamboo shoots, sliced canned
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pinch Ve-Tsin
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2 tablespoons stock (or water)
Method
1. Put oil to heat for deep frying.
2. Put fish in a bowl, add 1 tablespoon wine, 1 tablespoon soy sauce, a
pinch each of salt and pepper,
2 teaspoons corn flour
and mix well.
3. Stir in egg white.
4. Deep fry the sole pieces until golden brown, drain, put on a heated
serving dish and keep warm.
5. Heat 2 tablespoons oil in a frying pan, add ginger and spring
onions, fry for 1 minute.
6. Add mushrooms and bamboo shoots, fry for 1 minute.
7. Blend remaining corn flour with 1 tablespoon wine, Ve-Tsin and stock
or water. Pour into the pan,
cook stirring for 1-2 minutes, pour over sole and serve.
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