Ingredients
1
sea bass or walleye fillet (1/2 pound)
1
teaspoon cornstarch
1
teaspoon sesame oil
1/2
teaspoon salt
1/2
teaspoon finely chopped gingerroot
1/8
teaspoon white pepper
10
ounces green beans
1
green onion
1
tablespoon cornstarch
1
tablespoon water
1
teaspoon sugar
1/4
teaspoon sesame oil
1/4
cup vegetable oil
1
teaspoon finely chopped garlic clove
1/2
teaspoon salt
1/2
cup Progresso™ chicken broth (from 32-ounce carton)
Preparation
Pat fish dry with paper towels. Cut fish into 2x1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
Snap green beans in half. Cut onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.
Heat wok or 10-inch skillet over medium-high heat. Add 2 tablespoons of the vegetable oil; rotate wok to coat side. Add fish; stir-fry gently about 2 minutes or until fish turns white. Remove fish from wok.
Add remaining 2 tablespoons vegetable oil to wok; rotate wok to coat side. Add green beans, garlic and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes.
Stir in cornstarch mixture; cook and stir until mixture thickens. Add fish and onion; gently cook and stir about 30 seconds or until fish is hot. Gently stir in sugar mixture.
