Peking Fish Food

PEKING STYLE CHICKEN

Steps:

• In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
• Coat chicken pieces in cornstarch. Dip into beaten egg whites.
• Saute the chicken in hot oil until crispy and brown.
• Drain oil from the pan and add sauce.
• Cook for 5 minutes over low heat.

PEKING FISH

Steps:

• Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
• Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
• Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
• Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.

PEKING FISH

Steps:

• In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
• Cut fish into 3/4-inch pieces.
• Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
• Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
• Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
• Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
• Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
• Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
• Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.

PEKING SAUCE

Steps:

• In a skillet, combine soy sauce and rice wine vinegar.
• Add a garlic clove, grated.
• Using a few rods, vigorously stir the mixture.
• Mix in the hot sauce and sesame paste.
• Mix in some honey or agave syrup.
• Reduce the sauce to medium to medium-high heat, stirring constantly. Reduce the sauce until it has lost about a third of its volume.
• Turn off the heat when the sauce has reduced sufficiently.
• Allow 5 minutes for the sauce to cool.
• Stir in a small amount of red miso paste with a whisk until completely dissolved.
• Allow the sauce to cool completely in a clean container.
• Refrigerate the sauce after it has been made.
• Now serve it anytime you want.