INGREDIENTS
1 lb. flounder fillets
1 TBSP. cornstarch
1 TBSP. light soy sauce
1 TBSP. sherry
1/4 tsp. salt
Dash of pepper
4 TBSP. vegetable oil
4 thin slices fresh ginger
3 scallions, cut into 2 inch strips
Master Sauce:
1 TBSP. light soy
2 TBSP. water
1/2 tsp. sugar
1 tsp. sesame oil
DIRECTIONS
Cut fish into 1 inch cubes.
Place in a bowl and add cornstarch, light soy, sherry, salt and pepper.
Mix well and marinate 1 hour.
Cut the 4 slices of ginger into 1/8 inch strips.
Cut scallions into 2 inch lengths.
Combine all the ingredients for the master sauce into a bowl.
Heat 4 TBSP. of oil in a wok or frying pan over medium-high flame.
Add scallions and ginger, stir fry 1/2 minute.
Add the marinated fish and stir fry 4 minutes. Keep fish sizzling all the time. Add master sauce; stir 1/2 minute for sauce to thicken and simmer for 30 seconds more.
Serve immediately.
Serves 6.
