| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Flounder fillets |
| 1/4 |
c |
Cornstarch |
| 1 |
|
Egg white |
| 2 |
T |
Dry sherry |
| 1/4 |
t |
Ground ginger |
|
|
Fresh ground black pepper |
| 3 |
T |
Vegetable oil |
| 1 |
c |
Fresh thin slice mushrooms |
| 1 |
c |
Chopped scallions with tops |
| 1 |
T |
Soy sauce |
INSTRUCTIONS
Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put
cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry,
ginger and pepper in a small bowl. Dip fish first in cornstarch to
coat thoroughly, then in egg white mixture. Heat oil in wok or large
skillet. When oil is very hot, add coated fish pieces and fry them
quickly until they are golden brown on both sides, keeping them moving
and turning them as they cook. Remove fish to a warm serving dish. Add
mushrooms and scallions to wok or skillet and stir-fry a minute or
two. Add remaining sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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