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Ingredients

• 1 lb halibut, cut into 3/4-inch cubes (454 g)
• 1/2 Tbsp. cornstarch (7 ml)
• 1 x egg white
• 2 tsp sherry (10 ml)
• 1 tsp orange zest (5 ml)
• 1/4 c. vegetable oil or possibly safflower oil (60 ml)
•     Vegetables
• 1 Tbsp. vegetable oil or possibly safflower oil (15 ml)
• 1 tsp sesame oil (5 ml)
• 1 x carrot, sliced thin on the diagonal
• 1 x stalk celery, sliced on the diagonal
• 1 1/2 c. broccoli florets (375 ml)
• 1 x small red onion, thinly sliced
• 1 c. shiitake mushrooms, thinly sliced (250 ml)
• 3 Tbsp. chopped garlic (45 ml)
• 1 1/2 Tbsp. chopped ginger (22 ml)
•     fresh chili or possibly chili flakes, to taste
• 1 c. snow peas (250 ml)
• 1/2 c. bean sprouts (125 ml)
• 3 Tbsp. tamari (45 ml)
• 2 tsp sherry (10 ml)
• 1 Tbsp. brown sugar (15 ml)
• 2 Tbsp. rice vinegar (30 ml)
• 3/4 c. chicken stock, for slurry (175 ml)
• 1 Tbsp. cornstarch, for slurry (15 ml)
• 1 tsp orange zest (5 ml)

Description

Combine The Egg White, Sherry, Orange Zest And Cornstarch. Marinate The Cubes Of Fish For 30 Min. Heat Oil To 350 Degrees F. Blanch Fish In Oil For 1 To 2 Min. Transfer To Plate.…

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