Sole With Mushrooms And Bamboo Recipe
The Sole With Mushrooms And Bamboo sauce is a perfect sea food dish for all seafood lover out there. I served this for lunch this weekend and my family adored it. The Sole With Mushrooms And Bamboo has an original chinese ring to it and should not be missed in any case!
Ingredients
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
1 egg white
1/2 lb sole fillets
Deep fat for frying
2 scallions
2 oz fresh mushrooms
2 oz bamboo shoots
1 small knob fresh ginger
2 tablespoons oil or lard
2 tablespoons water
1/2 teaspoon monosodium glutamate
Directions
Mix the cornflour (cornstarch) to a smooth paste with a little of the soy sauce; add the rest with the sherry.
Beat the egg white until smooth, and then stir into the soy sauce mixture in a bowl.
Skin the fish and cut the flesh into strips about 1 1/2 inches long.
Toss in the soy sauce mixture and leave for 10 minutes.
Fry the fish strips in deep fat for 2-3 minutes.
Drain and keep hot.
Chop the spring onions (scallions) very finely; thinly slice the mushrooms; shred the bamboo shoots; shred the ginger.
Heat the oil or lard and fry these ingredients for 1 minute over fierce heat.
Stir well.
Mix the water with the remaining soy mixture, stir into the pan with the monosodium glutamate, heat gently, stirring until slightly thickened.
Pile the fish on a large serving dish and pour the vegetables over.
Beat the egg white until smooth, and then stir into the soy sauce mixture in a bowl.
Skin the fish and cut the flesh into strips about 1 1/2 inches long.
Toss in the soy sauce mixture and leave for 10 minutes.
Fry the fish strips in deep fat for 2-3 minutes.
Drain and keep hot.
Chop the spring onions (scallions) very finely; thinly slice the mushrooms; shred the bamboo shoots; shred the ginger.
Heat the oil or lard and fry these ingredients for 1 minute over fierce heat.
Stir well.
Mix the water with the remaining soy mixture, stir into the pan with the monosodium glutamate, heat gently, stirring until slightly thickened.
Pile the fish on a large serving dish and pour the vegetables over.
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