Page 233 - UMass2018_CookBook

Preparation (CONTINUED)
6. Meanwhile, prepare the vegetables:
Heat a large sauté pan or wok over medium- high heat and pour in the reserved 3 table- spoons chile oil. Add the green beans and mushrooms, then the green parts of the green onions, pearl onions and garlic and stir-fry until the vegetables are just tender. Adjust the seasoning with salt.
7. Divide the vegetables among individual bowls. Top with the fish and spoon some broth over the fish. Garnish with the white parts of the green onions and serve.
Notes: Feel free to substitute other firm whitefish, such as cod, halibut or striped bass.
To roast the head of garlic, rub it with 1 teaspoon canola oil, wrap in aluminum foil and roast in a 350°F oven until the cloves are soft, about 40 minutes. When they are cool enough to handle, squeeze them from their papery skins.
MORE Ingredients
FOR THE VEGETABLES:
1 pound green beans, trimmed and cut diagonally into 1-inch pieces
3 ounces oyster mushrooms, torn into small pieces
4 bunches green onions, green parts cut into 1⁄2-inch pieces and white parts chopped for garnish
2 cups roasted pearl onions, or small shallots or red onions, diced
1 head roasted garlic, cloves peeled (see Note)
Kosher salt
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