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Fish and Lotus Root Stew

Fish and Seafood

Fish and Lotus Root Stew
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

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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