Flounder With Scallions

Title: FLOUNDER WITH SCALLIONS

Categories: Chinese, Seafood

Yield: 6 servings

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

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. --