What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5244453 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Mandarin Stew

Fish and Seafood

Mandarin Stew
2 pounds firm skinless and boneless white-fleshed fish, cut into two-inch pieces
2 Tablespoons brown sugar
2 teaspoons Siracha or another hot sauce
2 Tablespoons vegetable oil
2 medium zucchini, angle-cut
2 stalks celery, angle-cut
1 large carrot, peeled and angle-cut
1 onion, cut in large wedges
8 cloves fresh garlic, peeled cut in halves, then
1 knob fresh ginger, peeled, thick-sliced, then each
slice smashed
2 Tablespoons vegetable oil

1. Mix pieces of fish with the brown sugar Siracha sauce, and the vegetable oil, and et rest for ten minutes.
2. Heat a wok or fry pan, and fry the fish mixture until light brown, then add all the vegetables, and stir-fry for three minutes, then remove to a bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720