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2 servings
suggest servings
| 1 | pound | monkfish | cut in 1-inch cubes |
| 4 | each | celery | cut diagonally |
| 2 | small | zucchini | cut in 1/8-inch round |
| 1 | medium | sweet red bell pepper | thinly sliced |
| 3 | tablespoons | peanut oil | |
| 1/4 | pound | mushrooms | quartered |
| 1/4 | cup | soy sauce | |
| 1 | x | sherry | |
| 1/2 | cup | flour, all-purpose |
Heat wok until very hot.
Add 2 tablespoons peanut oil and coat sides.
Let oil heat for a few seconds.
Add celery and cook about 3 minutes, stirring occasionally with wooden spoon.
When just tender, transfer to platter.
Add zucchini to wok and stir fry for 2 to 3 minutes.
When tender, transfer to platter with celery.
Add onion to wok.
When half cooked, add red pepper and cook about 2 minutes, stirring occasionally.
Transfer to platter with other vegetables.
Next, stir fry mushrooms for 2 to 3 minutes; transfer to platter.
Dredge fish in flour.
Add 1 tablespoon more peanut oil to wok.
Heat to very hot.
Stir fry fish in 2 to 3 batches.
Do not allow cubes of fish to touch each other in wok.
Transfer to platter.
After fish is cooked and removed from wok, add soy sauce and sherry to wok and mix.
Return fish to wok and toss briefly to coat.
Next add vegetables to wok and toss briefly to coat with soy mixture and to heat briefly.
Serve immediately.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1878mg | 78% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 6.0g | 22% |
| Sugars 8.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 49% | Vitamin C | 166% | |
| Calcium | 7% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
This cake is off the charts deliciou! I just had my first slice and it is freakin' amazing. YUMMMM I would make this every two weeks just to bring to places I go so people can try it. But it's an expensive cake to make, so that won't be happening. Thank you!
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