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.
