3 Servings

Directions:

Preparation:
(i) Use cutter to cut carrot into star-shaped disks (optional). (ii) Cut green onions into 1/2" long pieces. (iii) Combine egg white, cornstarch, black pepper, and green onion in shallow bowl. This is the sauce to marinate fish meat. (iv) Use knife to peel fish meat from both sides; score lengthwise and crosswise in every 1/4"; dice into 1 1/2-inch square pieces. Marinate fish meat with source for 10 minutes.

Heat oil to about 250° F in skillet, fry fish meat for 5 seconds. Remove from oil, set aside for Step 3.

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What you'll need:

	Ingredients for Step 1:
	1	pomfret, about 1/2 lb.
	1	egg white
	1	carrot
	3	stalks green onion
	1/4	teaspoon black pepper
	1 ½	tablespoons cornstarch
	Ingredients for Step 3:
	10	slices ginger root
	10	slices bamboo shoots
	5	black mushrooms
	1	tablespoon chicken soup
	1	tablespoon white wine
	3	tablespoons corn oil
	1	teaspoon cornstarch
	1	teaspoon sesame oil
	1/2	teaspoon salt

Directions: (continued)

Heat 3 tablespoons oil in pan, stir-fry green onion and ginger slices; pour in bamboo shoots, mushrooms, and carrots; stir for 30 seconds. Pour in fried fish meat; stir-fry for 30 seconds. Add chicken soup, wine, cornstarch, salt, and sesame oil; stir-fry evenly for 1 minute or until cooked.

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Remove from heat, arrange on plate. Serve. Makes 3 servings.