What you'll need:     1   lb. fresh tilapia fillet   1   tablespoon white wine   1   tablespoon cornstarch   1   small Taiwanese baby bok-choy   1   stalk green onion   5   thin slices ginger root   1   egg   1   teaspoon salt   ¼   teaspoon white pepper

Directions:     1.   Cut fish into thin slices, about ¼-inch-thick. Add wine and cornstarch; mix well. Fig.1   2.   Cut green onion lengthwise into 1-inch lengths. Cut bok-choy into 1-inch lengths. Fig.2   3.   Heat 1 tablespoon oil in pan to very hot but not smoke, scramble egg until solid or lightly browned on both sides.   4.   Add 3 cups water, cook over high heat; bring to a boil. Add green onion, ginger, fish; bring to a boil again.   5.   Add salt, white pepper, stir to mix; add bok-choy, bring to a boil. Remove from heat; serve. Makes 6 servings.