Serves: 5
Total Calories: 87
1. Separately soak dried mushrooms and lily buds.
2. Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in strips. Shred ginger root.
3. Cut soaked lily buds in two then combine with soy sauce, sherry, salt and sugar.
4. Heat oil. Add shredded ginger and stir-fry a few times. Add pork stir-fry until it loses its pinkness (2 to 3 minutes).
5. Add julienned vegetables stir-fry 1 minute more. Add water and heat quickly. Then cook, covered, 2 minutes over medium heat.
6. Meanwhile blend cornstarch and remaining cold water to a paste. First stir in lily bud mixture and heat through then stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Fish Sauce II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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