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Serving Size: 4
Preparation Time: 20 minutes
Ingredients:
5 cups
Basic Chinese
Chicken Stock
2 tbsp fresh
ginger -- finely chopped
2 cups tofu -- fresh cubed
1 oz Chinese mushrooms -- 4-5 dried
Pre soak for 30 minutes in hot water
Discard stems.
250 g fish fillets -- 8oz white fine sl
2 tbsp vinegar
2 tbsp Chinese
rice wine -- sherry or vinegar
freshly ground black pepper -- to taste
2 tablespoons fresh coriander -- chopped
Directions:
Bring stock to the boil.
Add
ginger, bean curd and mushrooms.
Reduce heat and simmer for 3 minutes.
Add fish slices and simmer until fish is cooked,
about 3 minutes.
Stir in vinegar, wine or dry sherry.
Season with pepper and sprinkle with coriander.
Per Serving (excluding unknown items):
174 Calories; 6g Fat
(33.0% calories from fat); 22g Protein; 7g
Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol;
49mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
