Chinese Gray Sole Stir Fried With Vegetables

Serves 2 to 4

This is a delicate and delicious way to cook fish. Ask your fishmonger to fillet the fish, leaving the skin on so that the pieces stay together while being stir fried.

Ingredients:
1 extra large egg white
half teaspoon salt
1 teaspoon rice wine
2 teaspoons cornstarch
1 pound gray sole or flounder fillets with the skin left on, cut into 2 inch cubes half Cup thinly sliced carrots
1 stalk broccoli
2 thin slicesfresh ginger, each about the size of a quarter half Cup thinly sliced bamboo shoots
half Cup canned straw mushrooms
1 tablespoon rice wine
half teaspoon kosher salt
half teaspoon sugar
1 Cup corn oil,for poaching

Instructions:
1. Combine the marinade ingredients with the fish and refrigerate for at least 1 hour.

2. Parboil the carrots. Peel and cut the stalk of the broccoli into l/4 inch slices, and cut the flowerets small; parboil the broccoli. Place the ginger and vegetables separately on a work platter. Put the platter, wine, salt and sugar near the stove. Place a strainer over a pot and position near the stove.

3. Heat a wok over medium low heat, add the oil and heat to about 280_ F. Add the fish and gently. stir. As soon as fish turns white, pour the contents of the wok into the strainer. Allow the oil to drain away.

4. Reheat the wok and add 2 tablespoons of the drained oil to it. Add the ginger. Stir and add the carrots, broccoli, bamboo shoots and mushrooms. Stir fry for 1 minute, then add the salt, sugar and wine. Stir fry for 1 more minute, then return the cooked fish to the wok. Stir gently to blend the ingredients. Taste for salt and transfer the fish to a large serving platter. Serve immediately.

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