Pei Yu
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 1 lb.
- fresh white fish 4 large green peppers 4 onions ½ lb.
- mushrooms ½ lb.
- water chestnuts ¼ lb.
- bamboo shoots 1 small piece of ginger 1 dessertspoon of cornstarch Wash fish (such as flounder or halibut) and dry it with a towel.
- Slice cross-wise.
- Cut onions, green peppers, water chestnuts, mushrooms and bamboo shoots into pieces.
- Grease a hot frying pan and fry all the sliced vegetables together in the pan until tender.
- Then add sliced fish.
- Stir the whole well, adding soy bean sauce, salt and pepper to taste.
- Thicken gravy with a little cornstarch.