Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 large carrots, peeled and sliced into thin rounds
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons Lao Guo La sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Cutting board and knife
Step-by-step instructions:
1. In a mixing bowl, whisk together Lao Guo La sauce, soy sauce, rice vinegar, cornstarch, and water until smooth. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir-fry for 30 seconds until fragrant.
3. Add sliced carrots and stir-fry for 2-3 minutes until slightly softened.
4. Add fish pieces to the skillet and stir-fry for 2-3 minutes until cooked through.
5. Pour the sauce mixture over the fish and vegetables and stir-fry for another 1-2 minutes until the sauce thickens and coats everything evenly.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 8g
Protein: 23g
Sodium: 570mg
Sugar: 2g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the recommended fish.
- Other vegetables such as bell peppers or snow peas can be added or substituted for the carrots.
Variations:
- Add a tablespoon of honey or brown sugar to the sauce for a sweeter taste.
- Use chicken or tofu instead of fish for a vegetarian option.
Tips and tricks:
- Make sure to cut the fish and vegetables into bite-sized pieces for even cooking.
- Do not overcook the fish or it will become tough and dry.
- Adjust the amount of Lao Guo La sauce according to your preference for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with the garnishes on top.
Garnishes:
Chopped green onions and cilantro
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
If the sauce is too thick, add a little more water to thin it out. If it is too thin, mix a little more cornstarch with water and add it to the skillet.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lao Guo La is a spicy Sichuan sauce made with chili peppers, Sichuan peppercorns, garlic, and ginger. It is commonly used in stir-fry dishes and hot pot.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Chinese