Shanghai-Inspired Fish Stew

Shanghai-Inspired Fish Stew
Photo by Randy Mayor

Ingredients

  • 2 tablespoons julienne-cut peeled fresh ginger
  • 2 tablespoons julienne-cut peeled fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon less-sodium soy sauce
  • 1 tablespoon less-sodium soy sauce
  • ¼ teaspoon salt
  • + 21 more ingredients
    • ¼ teaspoon salt
    • 2 cups boiling water
    • 2 cups boiling water
    • 8 ounces silken firm tofu, drained and cubed
    • 8 ounces silken firm tofu, drained and cubed
    • ½ teaspoon dark sesame oil
    • ½ teaspoon dark sesame oil
    • 1 tablespoon Chinese black vinegar or Worcestershire sauce
    • 1 tablespoon Chinese black vinegar or Worcestershire sauce
    • ¼ cup thinly sliced green onions
    • ¼ cup thinly sliced green onions
    • 3 ounces uncooked bean threads (cellophane noodles)
    • 3 ounces uncooked bean threads (cellophane noodles)
    • 4 cups fat-free, less-sodium chicken broth
    • 4 cups fat-free, less-sodium chicken broth
    • 1 pound tilapia fillets, cut into bite-sized pieces
    • 1 pound tilapia fillets, cut into bite-sized pieces
    • ½ teaspoon ground white pepper
    • ½ teaspoon ground white pepper
    • 1 ounce dried wood ear mushrooms
    • 1 ounce dried wood ear mushrooms

1. Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears. 2. Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mush...

View full recipe at My Recipes

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