Fish Balls With Vegetables
|Chopped onion||2 Tablespoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Water||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1 Tablespoon (Blended With 0.5 Cup Water)|
|Soy sauce||1 Tablespoon|
|Sweet red pepper||1 , seeded and chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Bean sprouts||1 Pound|
|Chopped parsley||1 Tablespoon|
1 Preheat the oven to 400Â°F. Grind the fish, onion and bread-crumbs together.
Season, bind with the egg and form into about 20 balls.
2 Place the fish-balls in a greased shallow dish, cover with the water and place in the oven for 15 minutes.
3 Lift the balls from the stock and keep them warm. Pour the stock into a skillet and boil for 5 minutes. Add the cornstarch and cook for a few minutes more. Season and add the soy sauce, red pepper and fish-balls. Cook for 5 minutes longer.
4 Heat the oil in a separate pan and saute the mushrooms and bean sprouts for 2-3 minutes. Add them to the fish-balls, sprinkle with the parsley and serve.