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Cook'n with Betty Crocker 
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Stir-Fried Walleye with Celery Cabbage |
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Serves: 4 Print this Recipe1/2 pound walleye or sea bass fillets 1 teaspoon cornstarch 1 teaspoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon finely chopped ginger root Dash white peppers 10 ounces celery cabbage 2 green onions (with tops) 1 tablespoon cornstarch 1 tablespoon water 3 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon finely chopped garlic 1/4 cup chicken broth 1 teaspoon soy sauce 1/4 teaspoon roasted sesame oil Pat fish dry with papertowels. Cut fish crosswise into 1-inch pieces. Toss fish, 1 teaspoon cornstarch, 1 teaspoon vegetable oil, 1/2 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut celery cabbage into 1/2-inch slices. Cut green onions diagonally into 2-inch pieces. Mix 1 tablespoon cornstarch and the water. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add fish; stir-fry gently 2 minutes or until fish turns white. Remove fish from wok. Add 1 teaspoon salt, the garlic and celery cabbage; stir-fry 1 minute. Add broth; heat to boiling. Add cornstarch mixture; cook and stir until thickened. Stir in fish, green onions, soy sauce, and sesame oil; cook and stir 1 minute or until fish is hot. 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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