86
THE CHINESE COOK BOOK
FISH CHOP SUEY
炒
CHOW魚
YUE片
PIN
- 5 pounds pike not less than 2½ inches in diameter. Take out bones and cut into thin fragments
- 2 cups mushrooms
- A few pieces of ginger cut into pieces 1/32 inch by ¾ inch by 1 inch
- 2 cups bamboo shoots cut into pieces ¾ by 1½ inches by 1/32 inch.
- 2 cups bean sprouts
(a) Remove the skin from the pike and take out the bones. Cut into pieces 1/16 inch thick.
(b) Fry the mushrooms, ginger, bamboo shoots, and bean sprouts in a hot, oiled pan for 5 minutes.
(c) Add water enough to cover all. Cook for 15 minutes.
(d) Add Chinese gravy.
(e) Add the pike and mix well.
Garnish with parsley, and serve hot.
