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| Ingredients: |
6 medium-size Oriental dried mushrooms
hot water
1 bunch (about 1 lb.) fresh spinach
1/2 pound lean boneless pork
cornstarch
salt
1/8 teaspoon pepper
1 tablespoon each soy sauce and dry sherry
3/4 cup regular-strength chicken broth
salad oil
1 Steelhead (about 2-3 lb.)
2 cloves garlic, minced or pressed
1 teaspoon finely chopped fresh ginger root
1/4 cup thinly sliced green onion (including some tops) |
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| Cooking Instructions: |
Rinse mushrooms; cover with hot water and soak until soft and pliable (about 20 minutes). Drain mushrooms (discard water); trim off and discard stems. Cut mushrooms into thin strips; set aside. While mushrooms soak, trim stalks off spinach; wash leaves and drain. Thinly slice pork into 1/4-inch-thick strips about 1 by 2 inches. Stir together 1 tablespoon cornstarch, 1/4 teaspoon salt, pepper, soy, sherry, and chicken broth; set aside. Into a wide frying pan, pour salad oil to a depth of 1/2 inch; heat to 400° on a deep-frying thermometer. Meanwhile, wipe fish with damp cloth, inside cavities and outside. Sprinkle lightly with salt and coat each fish with cornstarch; shake off excess. Add fish to pan and cook, turning once, until fish flakes readily when prodded in thickest portion with a fork (about 2 1/2 minutes on each side). Drain on paper towels; keep warm. Drain oil from pan and discard. With paper towels, wipe any browned bits from pan. Add I tablespoon oil and place over high heat. Add spinach and half of garlic; cook, turning spinach constantly, just until wilted (about 30 seconds). Arrange evenly in a shallow serving dish; keep warm. To same frying pan, add another 2 tablespoons salad oil. Place over high heat and add remaining garlic, the pork slices, and ginger; cook, stirring, until pork is lightly browned (about 4 minutes). Add broth mixture and mushrooms; cook, stirring, until sauce boils and thickens (about 5 minutes). Arrange fish on spinach; pour pork sauce over and sprinkle with green onion. Serve fish immediately. Makes 2 servings.
Gingery pork and mushroom sauce smothers deep-fried steelhead and lightly cooked spinach to make this unusual Oriental dish for two. |
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