---------- 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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