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cooking time: 5 minutes
Ingredients
-
680 grams sturgeon, filleted
-
3 tablespoons oil
-
1 teaspoon salt
-
1/2
teaspoon pepper
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85 grams fresh mushrooms, sliced
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57 grams bamboo shoots, sliced
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57 grams celery, chopped
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57 grams bean sprouts
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280 ml fish stock (made from the bones
and trimmings)
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3 tablespoons soy sauce
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1 tablespoon corn flour
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4 tablespoons cold water
Method
1. Cut the fillets slantwise into
1/4
inch strips.
2. Heat oil with salt and pepper and quickly fry the fish for 1 minute,
then remove and keep hot.
3. In the same pan quickly toss the vegetables, then add stock.
4. Bring to the boil, cover and simmer gently for 3 minutes.
5. Put in the fish and add soy sauce, mixed with corn flour and water.
6. Stir until the sauce thickens and serve immediately.
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