1. Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root aud
scallion.
2. Combine egg white, cornstarch, sherry and salt. Add to fish strips and
toss gently to coat.
3. Meanwhile heat oil. Add fish, several strips at a time, and deep-fry,
stirring constantly, until pale golden (about 1 minute). Drain on paper
toweling.
4. Bring stock to a boil in another pan; then add sugar, vinegar, minced
ginger and scallion.
5. Meanwhile blend cornstarch and remaining cold stock to a paste. Then
stir in to thicken sauce. Add fish strips, stirring in briefly to reheat.
NOTE: Use sole or flounder.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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