| 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 |
tb |
Dry sherry |
| 1/4 |
ts |
Ground ginger |
|
|
Fresh ground black pepper |
| 3 |
tb |
Vegetable oil |
| 1 |
c |
Fresh thin slice mushrooms |
| 1 |
c |
Chopped scallions with tops |
| 1 |
tb |
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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