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Cook'n with Betty Crocker 
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Sea Bass with Green Beans |
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Serves: 4 Print this Recipe1/2 pound sea bass or walleye fillets 1 teaspoon cornstarch 1 teaspoon roasted sesame oil 1/2 teaspoon salt 1/2 teaspoon finely chopped ginger root Dash white peppers 10 ounces green beans 1 green onions (with top) 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon sugar 1/4 teaspoon roasted sesame oil 2 tablespoons vegetable oil 2 tablespoons vegetable oil 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/2 cup chicken broth (see Soups: Chicken Broth) Pat fish dry with paper towels. Cut fish into 2 x 1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 20 minutes. Snap green beans into halves. Cut green onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add fish; stir-fry gently 2 minutes or until fish turns white. Remove fish from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt 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 green onion; cook and stir gently 30 seconds. Gently stir in sesame oil mixture. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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