Cantonese Fish Filling (Dim Sum--See Won Ton Skins)

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40 minutes Prep: 10 minutes Cook: 30 minutes

24 calories per serving view nutrition facts

Ingredients

1 1/2	tablespoons	sesame seeds	oil
1	each	sweet red bell pepper	and black
1/2	pound	flounder fish fillets	cubed
1 1/2	teaspoons	chicken bouillon
2	each	garlic	minced
1 1/2	tablespoons	water
1/2	cup	cabbage	chopped fine
1	teaspoon	cornstarch
8	each	scallions, spring or green onions	chopped
2	quarts	stock	or water
4	each	mushrooms	chopped
2	teaspoons	lemon juice

Directions

1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes.

Remove. 3. To wok add rest of oil and cabbage and scallions.

Stir-fry three minutes. 4. Push veggies to side of wok.

In center well add mushrooms and lemon juice.

Stir-fry one minute. 5. Return flounder. Add pepper and bouillon.

Blend. Simmer two minutes. 6. Mix cornstarch and water til blended well.

7. Add to flounder mixture in wok. Blend. Simmer til thickened.

8. Remove fish filling from wok to bowl. 9. Assemble won tons and boil

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Made this recipe as breakfast this morning, I made half of the recipe and used four 4-ounce baking dishes, followed the recipe exactly, and they turned out very well. I baked the casseroles about 30 minutes, golden brown on to.

Reviewed by happyzhangbo