Chinese noodles recipe

How to Prepare / Make / Cook - ?Chinese noodles recipe

Use a firm whitefish for stir-frying and stir gently to avoid breaking up the pieces.

1 cup dried black mushrooms, softened in hot water for 15 minutes
2 ounces snow peas (about 1 cup)
1 pound firm whitefish fillets, such as cod, haddock, mahimahi, carp, hake, or Pollack
2 teaspoons dry sherry
¼ teaspoon grated peeled gingerroot
½ to 1 teaspoon salt, or to taste
5 tablespoons canola, corn, or peanut oil
2 slices unpeeled gingerroot, 1 X 1/8 inch each
1 garlic clove, crushed and peeled
½ pound napa or Chinese celery cabbage, quartered lengthwise, cored and cut into 1 ½ -inch chunks
½ cup Chinese chicken broth (page 64) or canned chicken broth
1 (8-ounce) can sliced bamboo shoots, drained (1 cup)
2 teaspoons cornstarch, dissolved in 1 tablespoon water

1. Drain the mushrooms, rinse, and squeeze dry. Cut off the stems with scissors and discard. Slice the caps in halves or quarters so the pieces are fairly uniform in size. Set aside.

2. Rinse the snow peas and snap and string both ends. Cut the larger snow peas in half on the diagonal so the peas are of fairly uniform size. Set aside.

3. Cut the fish into 2 inch square pieces and place in a bowl. Add the sherry, grated gingerroot, and ½ teaspoon of the salt. Mix together well.

4. Pour 3 tablespoons of the oil into a wok or stir-fry pan and heat over high heat until the oil is hot but not smoking. Test by dipping the tip of a spatula into the fish mixture and then into the pan; it should sizzle. Stir up the fish again and add to the hot oil. Stir gently for about 30 seconds, or until the fish is partially done. Remove to a platter.

5. Add the remaining 2 tablespoons of oil to the same pan and add the gingerroot slices, garlic, and remaining ½ teaspoon of salt if using homemade broth. Stir around the pan until they sizzle. Add the cabbage and broth, stir, and cook, covered, for about 1 minute. Remove the lid and add the mushrooms, snow peas, and bamboo shoots. Stir-fry until the snow peas turn bright green.

6. Return the fish to the pan and stir gently. Add the cornstarch slurry and stir until the sauce thickens. Taste and add salt, if needed. Discard the gingerroot and garlic, if desired. Serve immediately.