Trout Stuffed Japanese Style

Ingredients: Teaspoon Soy Sauce Cup Bean Sprouts Each Ribs Celery, Sliced Each Trout, 8-10 Oz. Boned With Lb Mushrooms, Sliced Including Greens Each Strips Of Bacon Each Eggs, Lightly Beaten Cup Seeded, Sliced In 1/4" Skin, Head And Tail Strips, Red Or Green Pepper Each Scallions, Cut In 1/2" Tablespoon Vegetable Oil Makes:

Directions:

Mix the vegetables together. 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 of the 4 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 the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.

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