A: | 1 large fillet whitefish, sliced into small chunks |
1/2t salt and pepper | |
1t rice wine | |
1t corn starch | |
B: | 1t canola oil |
12 dried red chile, small Asian variety | |
2t Sichuan peppercorns | |
C: | 1t canola oil |
2 stalks bok choy, chopped | |
D: | 2T canola oil |
2c garlic, minced | |
3/4" ginger, minced | |
1 green onion, sliced thinly | |
2T Sichuan chili bean paste | |
1t chili powder | |
E: | 2C chicken stock |
F: | 1 stalk cilantro, chopped |
1. | Combine (A) in bowl and marinate. |
2. | Stir-fry (B) in wok until browning, remove and chop coarsely (can add/substitute chile oil if desired). |
3. | Stir-fry (C) in wok just until crisp-tender, remove to serving bowl. |
4. | Stir-fry (D) in wok over high heat, pour in (E) and bring to boil. |
5. | Place fish chunks from (A) in liquid, cook through. Top with reserved peppers (or top with more chili oil) and (F), and serve. |
Servings: 1
$Id: sichuan_boiled_fish,v 1.1 2021/02/14 17:08:11 deaven Exp $
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