Cantonese Fish Filling (Dim Sum--See Won Ton Skins)
25
25
Ingredients
| 1 ½ | tablespoons |
sesame seeds
oil |
|
| 1 | each |
sweet red bell peppers
and black |
|
| ½ | pound |
flounder fish fillets
cubed |
|
| 1 ½ | teaspoons |
chicken broth
|
* |
| 2 | each |
garlic
minced |
|
| 1 ½ | tablespoons |
water
|
|
| ½ | 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
- Heat ½ teaspoons 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.
Add to flounder mixture in wok. Blend. Simmer til thickened.
Remove fish filling from wok to bowl. 9. Assemble won tons and boil
Nutrition Facts
Serving Size 27g (1.0 oz)Amount per Serving
Calories 2425% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 40mg
2%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
2%
Sugars g
Protein
5g
Vitamin A 4%
•
Vitamin C 14%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
