Cod in Spicy Sauce

• 4 each cod fillets
• 1 each egg whites
• 2 tablespoons cornstarch
• 2 cups vegetable oil
• 1 each garlic cloves
• 1/2 each leeks
• 7 each chives
• 1 each bean curd
• 2 tablespoons peanut oil
• 4 ounces ground beef
• 2 tablespoons soy sauce, tamari
• 2 cups stock
• 2 tablespoons rice wine
• 1 tablespoon cornstarch
• 1/2 teaspoon chili powder
• 2 teaspoons sesame oil

1. Cut cod diagonally in 4 pieces.
2. Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly.
3. Dip fish in the egg white and then coat with cornstarch.
4. Fry lightly in oil at 300F (150C)., chop garlic and leek finely.
5. chop the chives into 1 inch lengths.
6. Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth.
7. Heat the wok.
8. Add peanut oil and stir fry the meat until well cooked.
9. Add 1 tablespoon soy sauce, stir and pour in heated stock.
10. Add fried cod followed by rice wine and remaining soy sauce.
11. Cook 5 to 6 minutes.
12. Add bean curd, cook 3 to 4 minutes.
13. Stir in cornstarch mixture to thicken (the bean curd will break up if you mix too vigorously).
14. Add chili powder, chives, a few drops of sesame oil.

cod fillets, egg whites, cornstarch, vegetable oil, garlic, leeks, chives, bean curd, peanut oil, ground beef, soy sauce, stock, rice wine, cornstarch, chili powder, sesame oil

Taken from recipeland.com/recipe/v/cod-spicy-sauce-43052 (may not work)