PEI YU[1]
Reading edition
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.