Stir-Fried Grass Carp Slices

Name: Stir-Fried Grass Carp Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g Fresh grass carp fillet (slaughtered, cleaned, deboned, diagonally sliced into thin butterfly pieces, marinated with salt and oil); 300 g Chinese broccoli stems (washed); 1 g Ginger (peeled, washed, and sliced); 5 g Salt (for marinating and seasoning); 0.5 g MSG; 5 g Sesame oil; 0.5 g White pepper; to taste Stock (the source text appeared to contain an OCR error); 10 g Wet cornstarch; 50 g Cooking oil

Tender marinated grass carp fillets stir-fried with young vegetable stems and finished with a light cornstarch glaze, yielding a white-and-green dish with a silky texture and fresh, savory flavor.

30 min

Easy

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Ingredients

Fresh grass carp fillet (slaughtered, cleaned, deboned, diagonally sliced into thin butterfly pieces, marinated with salt and oil) 250 g

Chinese broccoli stems (washed) 300 g

Ginger (peeled, washed, and sliced) 1 g

Salt (for marinating and seasoning) 5 g

MSG 0.5 g

Sesame oil 5 g

White pepper 0.5 g

Stock (the source text appeared to contain an OCR error) to taste

Wet cornstarch 10 g

Cooking oil 50 g

Instructions

Ingredient Preparation

Slaughter and clean the live grass carp, then remove the bones. Slice the fish meat diagonally into thin 'butterfly' pieces, then toss with salt and cooking oil and marinate briefly. Peel, wash, and slice the ginger.

Stir-Frying

Place a wok over high heat and add the cooking oil. Once hot, add the washed Chinese broccoli stems, pour in the stock, and stir-fry until tender. Season to taste, thicken with the wet cornstarch, then add the fish slices and stir-fry until just cooked through. Drizzle with finishing oil, toss to combine, and transfer to a serving plate.