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Fish and Lotus Root Stew

Fish and Seafood

Fish and Lotus Root Stew
Ingredients:
½ pound skinless boneless minced fresh white fish
½ pound lotus root, peeled and minced
2 Monkey-head mushrooms, soaked one minute, then minced
1 Tablespoon melted chicken fat
½ pound Chinese cabbage, cut into thin slices
1 egg white
1 Tablespoon minced fresh ginger, divided
1 teaspoon Chinese rice vinegar
½ teaspoon salt
2 Tablespoons cornstarch mixed with one of cold water
1 Tablespoon vegetable oil
2 scallions, sliced thinly
1 Tablespoon Chinese rice wine
1 Tablespoon minced fresh coriander

Preparation:
1. Mix fish, minced mushrooms, chicken fat, egg white, and half the fresh ginger, and al the rice vinegar, salt, and the cornstarch mixture, shaping this into a half-inch thick pancakes.
2. Heat wok or fry pan, fry the pancake on both sides, about a minute each, then remove it to a platter.
3. Add remaining ginger and scallions and stir-fry for one minute, then add cabbage pieces and cover the wok or fry-pan and, reduce the heat simmering it for six minutes, then uncover and transfer to a preheated casserole, top with the coriander, and serve.

                                                                                                                                                       
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