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Fish Sauce

4 Dried black mushrooms
6 Dried lily buds
1/2 c Lean pork
1/2 c Bamboo shoots
2 c Chinese lettuce
2 sl Fresh ginger root
1 tb Soy sauce
1 tb Sherry
1/2 ts Salt
1/2 ts Sugar
2 tb Oil
1 1/2 c Water
1 tb Cornstarch
3 tb Water

Separately soak dried mushrooms and lily buds.

Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in strips. Shred ginger root.

Cut soaked lily buds in two; then combine with soy sauce, sherry, salt and sugar.

Heat oil. Add shredded ginger and stir-fry a few times. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).

Add julienned vegetables; stir-fry 1 minute more. Add water and heat quickly. Then cook, covered, 2 minutes over medium heat.

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.

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