Hong Kong Plaice (Flounder)
|Water chestnuts||2 Ounce|
|Cucumber piece||2 Inch|
|Bamboo shoots||2 Ounce|
|Fish stock/Water||3⁄4 Cup (12 tbs)|
|Flounder fillets||1⁄2 Pound|
|Black pepper||1 Pinch|
|Soy sauce||1 Tablespoon|
Wash and finely chop the spring onions (scallions); shred the celery; thinly slice the chestnuts and cucumber; chop the mushrooms and shred the bamboo shoots.
Heat the oil in a shallow pan, add the vegetables and fry over fierce heat for 2-3 minutes, stirring all the time.
Add the stock or water, bring to the boil and simmer for 1 minute.
Remove to a hot plate.
Cut the fish into strips about 2 inches long.
Put in a greased pan with the sherry and pepper and add the vegetables.
Mix the cornflour (cornstarch) to a smooth paste with the water and soy sauce, add to the pan and stir over low heat until slightly thickened.