Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dry Shiitake mushrooms -into 1/2 inch cubes
1/2 To 3/4 Lb. Catfish fillets 2 tb Soy sauce
1 tb Salad oil 1 tb Dry sherry
1 tb Julienned peeled fresh 1 ts Sugar
-ginger 1 lg Green onion, cut diagonally
2 tb Red-in-snow (optional) -into 1 inch pieces
4 c Low-salt chicken broth 1/2 ts Sesame oil
8 oz Firm tofu, drained and cut

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the water. Cut off and
discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occasionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

Browse by categories