Steamed Sole with Vegetables

Steamed Sole with Vegetables
Serve with your favorite Oriental rice dish.

Serves 2

• 2 sole fillets (about 3/4 pound total)
• 12 snow peas
• 12 dried black mushrooms 2 tablespoons finely julienne fresh ginger
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons dry sherry or rice wine
• 1 tablespoon soy sauce
• 1/2 tablespoon vegetable oil

Soak mushrooms in hot water for 40 minutes or until soft, remove stems and discard.

Rinse the sole fillets and pat them dry with paper towels. Cut each fillet in half lengthwise, then in half crosswise.

In a large heat-proof plate with a raised rim, place the fillet pieces in one layer. Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger and scallions.

In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture over the fillets.

In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan and steam the fish for 6 minutes over high heat.

Carefully remove the plate from the saucepan. There will be about 1/4 cup of liquid on the plate. Spoon the liquid over the fish and serve.

Per Serving (excluding unknown items): 267 Calories; 6g Fat; 1g Saturated Fat; (18.8% calories from fat); 35g Protein; 20g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 658mg Sodium. Exchanges: 4 1/2 Lean Meat; 4 Vegetable; 1/2 Fat.