Chinese Sauces Recipes - Fish Sauce Recipe

Ingredients

• 4 Chinese dried mushrooms

• 6 dried lily buds

• 15ml/1 tbsp soy sauce

• 15ml/1 tbsp rice wine or dry sherry

• 2.5ml/1/2 tsp salt

• 2.5ml/1/2 tsp sugar

• 30ml/2 tbsp peanut oil

• 1 slice ginger root, minced

• 100g/4oz lean pork, cut into strips

• 50g/2oz bamboo shoots, cut into strips

• 50g/2oz Chinese leaves, shredded

• 375ml/1 1/2 cups water

• 15ml/1 tbsp corn flour

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Method:

1. Soak the mushrooms and lily buds separately in warm water for 30 minutes then drain. Discard the mushroom stalks and slice the caps.

2. Halve the lily buds then mix then with the soy sauce, wine or sherry, salt and sugar. Heat the oil and fry the ginger until lightly browned.

3. Add the pork and stir-fry for 3 minutes. Add the mushrooms, bamboo shoots and Chinese leaves and stir-fry for 2 minutes.

4. Add the water and bring to the boil, cover and simmer for 2 minutes. Stir in the lily bud mixture and heat through.

5. Blend the corn flour to a paste with a little water, stir into the pan and simmer, stirring, until the sauce thickens. Pour over fried fish to serve.