Chinese Fish With Vegetables

• 1 lb. white fleshed fish (fresh or thawed)
• 3 Tbsp. cornstarch
• 4 Tbsp. cold pressed oil
• 1 garlic clove, minced
• 1/2 tsp. powdered ginger
• 1/2 c. broth
• 3 Tbsp. soy sauce
• 1/2 tsp. sea salt
• 2 Tbsp. cornstarch
• 3 c. chilled, thinly sliced vegetables (celery, onions, carrots, cabbage, mushrooms, green beans, broccoli flowerets)

1. Clean and bonetish;
2. cut into 1-inch squares.
3. Dredge lightly in the 3
4. tablespoons cornstarch.
5. Heat oil in a large skillet or wok
6. until
7. hot,
8. but not smoking.
9. Toss vegetables with garlic and ginger
10. in hot oil until tender-crisp, about 2 minutes.
11. Push aside
12. and add fish pieces; stir-fry until fish is opaque, another 2 minutes.

white fleshed fish, cornstarch, pressed oil, garlic, powdered ginger, broth, soy sauce, salt, cornstarch, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916584 (may not work)