Pike Sauteed With Chinese Vegetables
|Pike fillet||1 Pound|
|Garlic||1 Clove (5 gm)|
|Celery cabbage||1⁄4 Pound|
|Bamboo shoots slice||2|
|Water||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄8 Teaspoon|
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.