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4 ounce Mushrooms, Sliced
2 tablespoon Vegetable Oil
1 cup Red Pepper, Sliced
4 Eggs, Lightly Beaten
2 teaspoon Soy Sauce
4 Trout, Boneless
3 Scallions, Chopped
8 slice Bacon
1 cup Bean Sprouts
2 stick Celery, Sliced
In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each trout with one fourth of the vegetable mixture. The filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under .
Bake in a large baking dish so trout are not touching in preheated 500foven 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.
2 tablespoon Vegetable Oil
1 cup Red Pepper, Sliced
4 Eggs, Lightly Beaten
2 teaspoon Soy Sauce
4 Trout, Boneless
3 Scallions, Chopped
8 slice Bacon
1 cup Bean Sprouts
2 stick Celery, Sliced
In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each trout with one fourth of the vegetable mixture. The filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under .
Bake in a large baking dish so trout are not touching in preheated 500foven 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.
