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| General Category : Main Course |
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| Food Group : Vegetables, Fish |
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| Cuisine Type : Chinese |
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| Preparation Method : Stir-fry |
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| With their meaty texture, monkfish or grouper lend themselves well to braising. If daikon radish is unavailable, use white turnip or whole red radishes. |
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Ingredients
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1 lb (500 g) daikon radish |
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1 cup (250 mL) chicken stock |
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1-1/2 lb (750 g) monkfish or grouper fillet |
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1 tbsp (15 mL) cornstarch |
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Pinch white pepper |
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2 tbsp (30 mL) soy sauce |
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1 tsp (5 mL) Chinese rice wine, sake or dry sherry |
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3/4 tsp (4 mL) five-spice powder |
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1/2 tsp (2 mL) granulated sugar |
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1 lb (500 g) Shanghai or baby bok choy |
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2 tbsp (30 mL) peanut or vegetable oil |
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One inch (2.5 cm) piece gingerroot, thinly sliced |
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3 green onions, cut into 3/4-inch/2 cm slices |
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1 tsp (5 mL) Chinese black or balsamic vinegar |
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Preparation
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Peel and cut radish into 3/4-inch/2 cm cubes. In saucepan, cook radish and chicken stock; simmer over medium heat until almost tender, about 15 minutes. Drain, reserving liquid.
Meanwhile, cut monkfish into 1-inch/2.5 cm cubes; mix with cornstarch and pepper to coat. In small bowl, mix together soy sauce, wine, five-spice powder and sugar until sugar dissolves. Set aside.
Meanwhile, in large pot of boiling salted water, cook bok choy until tender-crisp, 3 to 5 minutes. Drain; arrange on serving platter and keep warm.
In wok or large skillet, heat oil over high heat; fry ginger until fragrant, about 30 seconds. Add monkfish; stir-fry until well seared, about 3 minutes. Add soy mixture, radish and 1/2 cup/125 mL of the reserved liquid; cook, stirring occasionally, until fish is tender and sauce is thickened, 2 to 4 minutes. Add green onions and vinegar; stir-fry until onions are tender, 30 to 60 seconds. Arrange over bok choy.
Makes 4 to 6 servings.
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Nutritional information
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Per serving: about 137 cal, 13 g pro, 6 g total fat (1 g sat. fat), 7 g carb, 3 g fibre, 19 mg chol, 547 mg sodium. % RDI: 9% calcium, 11% iron, 21% vit A, 53% vit C, 23% folate.
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Source
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Homemakers Magazine: May 2006
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