Flounder with Scallions
1 pound flounder
1/4 cup cornstarch
1 egg white
2 tablespoons sherry, divided
1/4 tablespoon ginger
1/8 teaspoon pepper
3 tablespoons oil
1 cup mushroom, sliced
1 cup green onion, chopped
1 tablespoon soy sauce
Cut flounder into 1" x 2" pieces; pat dry. Sprinkle cornstarch on
a plate. Combine egg white, 1 tablespoon sherry, ginger, and pepper in a small
bowl. Dip the fish first in the cornstarch to coat thoroughly, then in the egg
white mixture. Heat oil in a wok or large skillet. When very hot, add the fish
and fry quickly until golden brown on both sides. Remove the fish to a warm
serving dish. Add sliced mushrooms and chopped green onion to the wok or skillet
and stir-fry for 2 minutes. Add 1 tablespoon sherry and soy sauce; stir and
pour over the fish. Serving Size: 2.