Fish Foo Yong
|Chopped chinese cabbage||1⁄2 Cup (8 tbs) (Finely Chopped)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Cooking oil||3 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Grated ginger root/1/4 teaspoon ground ginger||1⁄2 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Skinless firm lean fillets||6 Ounce|
|Coarsely chopped bean sprouts||1 Cup (16 tbs) (Fresh / Canned)|
In a large skillet cook cabbage, onion, and green pepper in 1 tablespoon of the cooking oil about 2 minutes or till nearly tender.
Remove from heat and cool slightly.
Meanwhile, for the sauce, in a small saucepan combine the cornstarch, bouillon granules, and gingerroot.
Stir in water, soy sauce, and molasses.
Cook and stir mixture over medium heat till thickened and bubbly.
Cook and stir it for 2 minutes more.
Remove from heat.
Cover to keep warm while frying patties.
For egg mixture, finely chop raw fish.
In a medium mixing bowl beat together eggs, salt, and pepper.
Stir in raw fish, cabbage mixture, and bean sprouts.
In the large skillet heat 1 tablespoon of the cooking oil.
For each patty, stir the egg mixture, then use about 1/4 cup of it.
Make 3 or 4 patties in the skillet, spreading the vegetables and fish so that they cover the egg as it spreads.
Fry over medium heat till golden, turning once (allow about 3 minutes total).
Remove from skillet and cover to keep warm.
Repeat with remaining oil and egg mixture.