Ingredients
160 g mandarin fish fillet, 12 large dried shrimp, 300 g (about 10 oz) loofah (Chinese okra), 4 slices ginger, 1 can clear chicken broth, 1 cup water.
Seasonings
1/4 tablespoon salt, a dash each of sesame oil and white pepper, 1 tablespoon each of cornstarch and egg white, and salt and white pepper to taste.
Instructions
1. Rinse the mandarin fish fillets, pat dry, then slice them butterfly-style (first cut down without cutting through, then cut through on the second slice). Mix with the seasonings and let marinate for about 10 minutes.
2. Rinse the large dried shrimp, place them on a plate with 1 slice of ginger, and steam over boiling water for 5 minutes until softened; peel the loofah (angled gourd), rinse, and cut into pieces.
3. Heat 4 tablespoons of oil, then stir-fry the fish slices until they just change color and are cooked through, then remove from the pan.
4. In a wok or pan, heat oil and sauté ginger slices and loofah until softened, then add clear chicken broth and water, bring to a boil and cook until the loofah is tender, add the steamed dried shrimp and fish fillets, stir everything together, season to taste, and serve.