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Fish Maw and Vegetables
|Fish Maw and Vegetables|
1 Tablespoon corn oil
4 slices fresh ginger, peeled and slivered
3 cloves garlic, peeled and sliced thin
10 shallots, peeled
2 ounces fish maw, soaked (as indicated in article above)
2 dried scallops, soaked for two hours, then steamed for one hour
3 cups chicken broth
3 Tablespoons wolfberries or dried cranberries
1/2 pound pea shoot leaves
10 pea pods, strings removed and slivered
2 Tablespoons cornstarch mixed with two tablespoons cold water
1. Heat oil and fry ginger, garlic, and shallots in a wok or heat proof casserole for one minute.
2. Add fish maw and scallops and fry one minute more, then add chicken broth, bring almost to the boil, reduce heat and simmer for one hour.
3. Add wolfberries, pea shoot leaves, and pea pod slivers, and bring to the boil, then add half the cornstarch liquid and stir, then the rest of this mixture and stir for one minute, then serve in casserole, or preheat one and pour contents of the wok or pan into it and serve.