Recipe - Flounder With Scallions

1 pound Flounder fillets
One fourth cup Cornstarch
1 Egg white
2 tablespoon Dry sherry
One fourth teaspoon Ground ginger
Fresh ground black pepper
3 tablespoon Vegetable oil
1 cup Fresh thin slice mushrooms
1 cup Chopped scallions with tops
1 tablespoon Soy sauce

Cut fish into uniform 1 x 2inch pieces. Dry fish pieces. Put cornstarch on
a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper
in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in
egg white mixture.

Heat oil in wok or large skillet. When oil is very hot, add coated fish
pieces and fry them quickly until they are golden brown on both sides,
keeping them moving and turning them as they cook. Remove fish to a warm
serving dish. Add mushrooms and scallions to wok or skillet and stirfry a
minute or two. Add remaining sherry and soy sauce, stir and pour contents
of pan over fish. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini