---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FLOUNDER WITH SCALLIONS
  Categories: Chinese, Seafood
       Yield: 6 servings
  
       1 lb Flounder fillets
     1/4 c  Cornstarch
       1    Egg white
       2 tb Dry sherry
     1/4 ts Ground ginger
            Fresh ground black pepper
       3 tb Vegetable oil
       1 c  Fresh thin slice mushrooms
       1 c  Chopped scallions with tops
       1 tb Soy sauce
  
   Cut fish into uniform 1 x 2-inch pieces. Dry fish
   pieces. Put cornstarch on a plate. Combine egg white,
   1 tablespoon of the sherry, ginger and pepper in a
   small bowl. Dip fish first in cornstarch to coat
   thoroughly, then in egg white mixture.
   
   Heat oil in wok or large skillet. When oil is very
   hot, add coated fish pieces and fry them quickly until
   they are golden brown on both sides, keeping them
   moving and turning them as they cook. Remove fish to a
   warm serving dish. Add mushrooms and scallions to wok
   or skillet and stir-fry a minute or two. Add remaining
   sherry and soy sauce, stir and pour contents of pan
   over fish. Serve at once.
  
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