Ingredients: 1 1/2 lbs fresh Red Snapper fillets, boneless and skinned 2 teaspoons cornstarch 1 egg white 1 tablespoon Chinese rice wine or pale dry sherry 2 teaspoons salt 4 tablespoons peanut oil 1 sliced green pepper 1 sliced red pepper 2 sliced medium tomatoes 1 teaspoon finely chopped, peeled, fresh ginger 1 scallion, including green top, finely chopped

Serves/Makes: 4

How to cook Stir-Fried Red Snapper Fillets Chinese Style:

• Wash the fillets under cold running water and pat them dry with paper towels.
• With a cleaver or sharp knife, cut the fillets into 1 1/2-inch squares about 1/2-inch thick.
• In a small bowl place 2 teaspoons of cornstarch, egg white, wine and salt, and stir until thoroughly mixed.
• Add the fish pieces and toss them about until each piece is lightly coated.
• Have the fish, oil, and all vegitables within easy reach.
• Set a 12-inch wok over high heat for about 30 seconds.
• Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
• Immediately add green, red peppers, tomatoes, and cook for a few minutes, but make sure they don’t burn.
• Immediately add ginger and scallions, and cook for a few seconds, but make sure they don’t burn.
• Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
• Transfer the entire contents of the pan to a heated platter and serve it at once.

Notes: