Fish-Stuffed Bean Curd
| Yield: | 3 Servings |
| Categories: | Chinese, Seafood |
| 1/4 | lb | White fish filets (such as rockfish or turbot) |
| 2 | ts | Minced green onions |
| 1 | ts | Soy sauce |
| 1/4 | ts | Cornstarch |
| 1/4 | ts | Salad oil |
| 1/4 | ts | Sesame oil |
| 1/8 | ts | Salt |
| 1/8 | ts | Sugar |
| 1/8 | ts | Liquid hot pepper seasoning |
| 1 | ds | Pepper |
| 1 | pk | Tofu (about 22 oz) |
| Salad oil | ||
| 3 | Cloves garlic, minced | |
| 1/2 | Head iceberg lettuce, cut in 2 inch squares | |
| 1/4 | c | Frozen peas, thawed |
| 4 | oz | Whole mushrooms |
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 2 | ts | Soy sauce |
| 1 | tb | Water |
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