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Pike Sauteed With Chinese Vegetables

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This Pike Sauteed With Chinese Vegetables is what you cuold have if you are interested in having a freshwater fish and vegetables dish for a change ! You will surely want to cook this fish, celery cabbage, bamboo shoots, water chestnuts and snow peas dish for a second time !
  Pike fillet 1 Pound
  Cornstarch 1 Tablespoon
  Sherry 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Oil 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Celery cabbage 1⁄4 Pound
  Bamboo shoots slice 2
  Water chestnuts 3
  Snow peas 12
  Water 1⁄4 Cup (4 tbs)
  Monosodium glutamate 1⁄8 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper 1⁄3 Teaspoon
  Ginger slices 8

Cut the bamboo shoots into shreds.
Peel the water chestnuts and slice them.
Shred the celery cabbage and stem the snow peas, but leave the pods intact.
Cut the fish diagonally into very thin slices.
Mix the cornstarch with the sherry and 1/4 teaspoon of salt and when well mixed, marinate fish in the mixture.
Heat pan with 1 tablespoon of oil and 1/4 teaspoon of salt, and when it is very hot add the garlic and brown it.
Saute the cabbage, the bamboo shoot slices, water chestnuts and snow peas for 1 minute.
Add the water, monosodium glutamate, sugar and pepper, cover and continue to cook for 2 minutes.
Remove the vegetables and set aside.
Wipe the pan and heat again and add the remaining oil, salt and ginger.
Add the fish and saute for 1/2 minute, stirring constantly, being careful not to break the fish.
Add the vegetables and saute for 1 minute more.
Serve very hot.

Recipe Summary

Side Dish

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Pike Sauteed With Chinese Vegetables Recipe