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Fish Maw Braised with Pea Shoots

Fish and Seafood

Fish Maw Braised with Pea Shoots
1 pound pea shoots, rinsed and cut into two-inch pieces, then blanched for two minutes, and next put in cold water
2 teaspoons vegetable oil, divided
2 slices fresh ginger, slivered
1 scallion, tied in a knot
2 ounces roast duck, shredded into thin strips
1 Tablespoon oyster sauce
1 teaspoon Chinese rice wine
1 Tablespoon mixed light and dark soy sauce
½ pound fish maw, boiled for five minutes, then slivered
1 teaspoon sesame oil
½ cup chicken broth
1 coriander sprig, chopped
1. Heat wok, add half the oil and the pea shoots, ginger, and the scallion knot, and stir-fry for two minutes, then remove this from the wok to a large bowl, and discard the scallion knot.
2. Toss the cornstarch with the pea sprouts, then add the duck pieces and toss again, and then add the oyster sauce, rice wine, and the soy sauces, and stir once again.
3. Heat the other half of the oil, and stir-fry the fish maw for two minutes, then add the sesame oil and the broth, and toss well, then return the pea shoot mixture to the wok and toss well.
4. Add the sesame oil, and stir, then return everything to the bowl, put the minced coriander on top, and serve.
NOTE: This recipe can alternately be made with spinach in place of pea shoots, and can add three or four soaked Chinese black mushrooms, stems discarded, caps slivered. These should be tossed in with the duck pieces or substituted for them.

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