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Fish, Greens, and Garlic

Fish and Seafood

Fish, Greens, and Garlic
1 pound fin fish fillet pieces, rinsed and dried with paper towels
1 egg. Beaten well
2 Tablespoons cornstarch
1 teaspoon minced fresh ginger
½ teaspoon sesame oil
1 cup coarsely chopped Chinese greens (such as bok cai and/or silk squash)
3 Tablespoons vegetable oil
5 cloves fresh garlic, peeled and sliced
½ cup chicken or vegetable stock
2 Tablespoons Chinese rice wine
1 teaspoon sesame oil
½ teaspoon ground white pepper
1 teaspoon granulated sugar
1 Tablespoon water chestnut flour

1. Dip fish fillets in egg, then coat them with cornstarch, and refrigerate them in a single layer on a plate for one hour.
2. Blanched the greens in two cups of boiling water, drain, and set them aside.
3. Heat a wok or fry pan, add the vegetable oil and fry the fish fillets, one side at a time, until crisp and almost done, then remove them to a pre-heated platter covered with paper-towels.
4. Add the garlic slices to the remaining oil in the pan and fry for one minute, then add the stock and greens, and stir-fry for one minute and take them out with a slotted spoon putting them on a pre-heated platter, and move the fish fillets to this platter.
5. Mix sesame oil, ground pepper, sugar, water chestnut flour, and two tablespoons cold water and put this in a very hot wok, stir once, and let it come to a boil while stirring until it thickens, then pour it over the fish and greens, and serve.

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