Chinese recipes

Chapter 15: PEI YU[1]

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

PEI YU[1]

1 lb. fresh white fish
4 large green peppers
4 onions
½ lb. mushrooms
½ lb. water chestnuts
¼ lb. bamboo shoots
1 small piece of ginger
1 dessertspoon of cornstarch

Wash fish (such as flounder or halibut) and dry it with a towel. Slice cross-wise. Cut onions, green peppers, water chestnuts, mushrooms and bamboo shoots into pieces. Grease a hot frying pan and fry all the sliced vegetables together in the pan until tender. Then add sliced fish. Stir the whole well, adding soy bean sauce, salt and pepper to taste. Thicken gravy with a little cornstarch.

[1] (White Fish)