---------- 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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