Chinese Fish And Vegetables

• 2 lb. fish fillets
• cornstarch
• 2 to 3 Tbsp. oil
• 3 c. sliced vegetables (celery, cabbage, carrots, onion, mushrooms, etc.)
• 1 clove garlic
• 2 slices fresh ginger root (optional)
• 2 onions
• 1 c. chicken broth
• 2 Tbsp. soy sauce
• 1 Tbsp. sherry
• 1 1/2 tsp. brown sugar
• 1/2 tsp. salt
• 2 tsp. cornstarch

1. Wipe fish pieces dry.
2. Dredge lightly in cornstarch.
3. Heat oil in skillet and brown fish quickly on both sides. While fish browns, prepare vegetables.
4. Mince finely the garlic, ginger root and onion. Combine in bowl the remaining ingredients.
5. Remove fish from skillet. Add 1 tablespoon oil and heat. Add minced vegetables and then sliced vegetables. Stir-fry 1 minute. Add liquid and bring to a boil. Return fish to skillet. Simmer, covered, about 5 minutes until fish is done and vegetables are crisp-tender.
6. Serve over hot rice. Serves 6.

fish fillets, cornstarch, oil, vegetables, clove garlic, ginger root, onions, chicken broth, soy sauce, sherry, brown sugar, salt, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306561 (may not work)