Prep 35 mins
Cook 10 mins
From my collection of handwritten recipes.
- 1 lb cod fish fillet
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons rice wine
- 1⁄4 cup chicken stock
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 1 (14 ounce) can baby corn, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cups broccoli florets
- 2 mild red chile peppers, finely chopped
- Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.