Sea Bass And Green Beans(Servings: 4. Preparation Time: 0:45.)

• 1/2 lb. sea bass, cut 2 x 1/2-inch pieces
• 1 Tbsp. cornstarch
• 1 tsp. cornstarch
• 1 1/4 tsp. sesame oil
• 1 tsp. salt
• 1/2 tsp. ginger root, finely chopped
• 1 dash white pepper
• 10 oz. green beans, ends trimmed
• 1 green onion, cut in 1-inch pieces
• 1 Tbsp. cold water
• 1 tsp. sugar
• 4 Tbsp. vegetable oil
• 1 tsp. garlic, finely chopped
• 1/2 c. Chinese chicken broth

1. Pat fish dry with paper towel.
2. Cut fish into 2 x 1/2-inch slices.
3. Toss fish in 1 teaspoon sesame oil, 1/2 teaspoon salt, ginger root and white pepper in medium bowl.
4. Then coat fish in 1 teaspoon of cornstarch and toss.
5. Cover and refrigerate 20 minutes.
6. Snap green beans into halves.
7. Cut green onion diagonally into 1-inch pieces.
8. Mix together 1 tablespoon of cornstarch and cold water.
9. Mix together sugar and 1/4 teaspoon sesame oil.
10. Heat wok until very hot.
11. Add 2 tablespoons of vegetable oil and tilt wok to coat side.
12. Add fish and stir-fry gently until fish turns white.
13. Remove fish from wok.

bass, cornstarch, cornstarch, sesame oil, salt, ginger root, white pepper, green beans, green onion, cold water, sugar, vegetable oil, garlic, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992931 (may not work)