Yellowtail with Chinese-Style Starchy Mushroom Sauce

Ingredients (1 serving)

- 80 g (2.8 oz) yellowtail

- 1 teaspoon garlic, finely chopped, 1 clove

- 1 tablespoon ginger, minced, 10 g (0.35 oz)

- 2 tablespoons green onions, finely chopped

- 1/4 onion, sliced into 5 mm (0.2 in)-thick pieces

- 1 fresh shiitake mushroom, sliced into 5 mm (0.2 in)-thick pieces

- 1/5 shimeji mushroom (20 g: 0.7 oz), cut off the end of the stem and loosen

- 2 mushrooms, halved (20 g: 0.7 oz)

- 1/8 enoki mushroom

- 20 g (0.7 oz) pea sprouts

- 1/2 teaspoon chili bean sauce (Dou Ban Jiang)

- 1/2 teaspoon sweet flour paste (Tian Mian Jiang)

- 1/2 teaspoon sesame oil

- 100 ml (3.4 fl oz) chicken broth

- 1/2 teaspoon oyster sauce

- 1/2 teaspoon soy sauce

- 2 teaspoons potato starch (add an equal amount of water and make slurry)

- Stir-frying oil as needed

How to cook

1. Heat stir-fry oil in a frying pan, sauté yellowtail on both sides, and put it aside.

2. Add oil to the pan and heat garlic, ginger, and green onions until fragrant. until fragrant. Add onions, and stir-fry further.

3. Add chili bean sauce and sweet flour paste, fresh shiitake mushrooms, shimeji mushrooms, mushrooms, enoki mushrooms and pea sprouts, and stir-fry further. Add chicken broth and season with oyster sauce and soy sauce.

4. Mix potato starch slurry well and pour over into the pan. Drizzle sesame oil over and serve on a plate.