🫙 From the Spice Rack
Cantonese Fish Filling (Dim Sum--See Won Ton Skins)
1 1/2 tb Sesame seed oil 1 Black or red pepper 1/2 lb Flounder filet, cubed 1 1/2 ts Chicken bouillon 2 Garlic, minced 1 1/2 tb Water 1/2 c Cabbage, chopped fine 1 ts Cornstarch
maineasy
Ingredients8 items
Ingredients
- 11/2 tb sesame seed oil
- 1black or red pepper
- 1/2lbflounder filet, cubed
- 11/2 ts chicken bouillon
- 2garlic, minced
- 11/2 tb water
- 1/2c cabbage, chopped fine
- 1ts cornstarch
Directions
- 1
1 1/2 tb Sesame seed oil 1 Black or red pepper 1/2 lb Flounder filet, cubed 1 1/2 ts Chicken bouillon 2 Garlic, minced 1 1/2 tb Water 1/2 c
- 2
Heat 1/2 ts sesame oil in wok over low heat
- 3
Add flounder cubes and garlic and simmer for 5 minutes
- 4
To wok add rest of oil and cabbage and scallions
- 5
Stir-fry three minutes
- 6
Push veggies to side of wok
- 7
In center well add mushrooms and lemon juice
- 8
Stir-fry one minute