Category: Vegetables

2 -(up to)

3 lb Chinese squash

3 -(up to)

4 tbsp Oil

2 tbsp Soy sauce

1 tbsp Sherry

3/4 cup Water

1/2 tsp Salt

Chinese parsley



FISH MIXTURE



3/4 -(up to)

1 lb Fish fillets

1 tsp Cornstarch

1 tsp Salt

1/2 tsp Sugar

2 tbsp Water

1. Prepare Fish Mixture below.



2. Cut squash in 3/4-inch slices and spread each evenly with the fish mixture.



3. Heat oil. Add squash, fish-side down, and brown lightly over medium heat.



4. Meanwhile combine soy sauce, sherry, water and salt. Add to pan and bring to a boil. Then simmer, covered, until squash is tender (20 to 30 minutes). Garnish with Chinese parsley and serve. VARIATION: In step 3, instead of pan-frying squash, deep-fry, fish-side up, basting with hot oil until golden. Then pick up step 4. FISH MIXTURE:



1. Mince fish.



2. Blend in the remaining ingredients. VARIATION: Add to minced fish 6 almonds, blanched and chopped; 2 tablespoons smoked ham, and 1 scallion stalk, both minced.



From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.