Fish/Sichuan Boiled Fish
| 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