Recipe information
Yield
Serves 4
Ingredients
1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms
1/2 cup hot water
1 1/2 teaspoons peanut oil
1 teaspoon oriental sesame oil
3 green onions, minced
2 large garlic cloves, minced
1 tablespoon plus 1 teaspoon minced, peeled fresh ginger
3 cups canned low-salt chicken broth
1/4 cup bottled clam juice
1 tablespoon dry Sherry
1 tablespoon soy sauce
1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes
3 large bunches watercress, trimmed
Preparation
Step 1
Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.
Step 2
Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.
