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139
Fish Stir Fry
Fish Sausage
8
1
1
1
1
4
oz. cooked boneless fish (tuna for example)
cup cucumber
cup cabbage (pak choy, head cabbage, won bok)
cup green beans
cup chopped onions
tablespoons vegetable oil
salt to taste
1
2
1
2
1
1
lb. (1/2 kg.) skinned, boned fish
oz. (50 grams) pork fat
tablespoon cornstarch
teaspoons salt
teaspoon sugar
tablespoon finely minced onion
dash of pepper
a dash or two of pepper, garlic, and ginger
soy sauce (optional)
few drops of red food coloring
Wash and clean fish. Remove skin and bones. Cut into cubes and
Cut all the vegetables into strips. Put oil in pan to warm. Add onion
grind in a meat grinder. Add the rest of the ingredients and grind a second
and third time to produce a very fine paste.
for minute. Add all the vegetables at the same time. Stir and turn to avoid
sticking to the bottom. Add fish meat (any kind of fish) that is deboned and
precooked. Add soy sauce if desired. Add seasonings. Cook for another
two minutes. Turn heat to low before serving.
Stuff fish mixture into tubular plastic packaging material which is
commonly used for ice “keki”. Tie ends. Immerse in simmering water and
cook for 40 minutes. Cool sausages in running water, then air cool. Remove
plastic casing and place in a plastic package for storage. Refrigerate if to be
used soon; otherwise, freeze. Use like hot dog.
Variation: Beef, mutton, chicken or other meats can be used as
substitutes for fish. They have to be cooked before adding to the stir fry.
Fish Balls: The above mixture may be shaped into 1/2 inch diameter
balls and cooked in simmering water or steamed. It makes good fish balls for
soup, or it can be fried.
ASCC/EFNEP
Estimated Nutritional Values
NMC/EFNEP
Amount/Serving
% DV*
Amount/Serving
% DV*
Estimated Nutritional Values
Calories
231 kcal 12 % Carbohydrate
15 Gm 23 % Iron
7 Gm
1.2 Mg
2 %
7 %
4 %
6 %
Amount/Serving
% DV*
Amount/Serving
% DV*
1 %
Total Fat
Saturated Fat
Cholesterol
Sodium
2 Gm 10 % Calcium
33 Mg 11 % Vitamin A
39 Mg
Calories
216 kcal 11 %
14 Gm 22 %
4 Gm 20 %
40 Mg 13 %
744 Gm 31 %
20 Gm 40 %
Carbohydrate
Iron
4 Gm
312.3 IU
Total Fat
18.8 Mg 104 %
164 Gm
7 % Vitamin C
11.1 Mg 19 %
Saturated Fat
Cholesterol
Sodium
Calcium
12 Mg
1 %
49 %
0 %
Protein
19 Gm 38 %
Vitamin A
Vitamin C
2430 IU
0 Mg
*Percent daily Values (DV) are based on a 2,000 calorie diet
Protein
Servings in this recipe:
4
*Percent daily Values (DV) are based on a 2,000 calorie diet
Milk:
0
Veg:
1
Fruit:
0
Bread:
0
Meat:
1
Servings in this recipe:
6
Milk:
0
Veg:
0
Fruit:
0
Bread:
0
Meat:
2
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