Fillet of Sole with Asparagus
|Soy sauce||2 Teaspoon|
|Salad oil||2 Teaspoon|
|Fillet sole||3⁄4 Pound, cut in 1 by 3 inch strips|
|Salad oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Asparagus||1 Pound, tough ends removed, cut in 1/2 inch slanting slices|
|Regular strength chicken broth/Water||2 Tablespoon|
Mix together cornstarch, soy, and the 2 teaspoons salad oil.
Stir in fish and mix until evenly coated.
Place wok over medium-high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add fish and gently stir-fry until golden (about 2 to 3 minutes); remove fish from wok and set aside.
Add remaining 1 tablespoon oil to wok.
When oil is hot, add garlic and stir-fry for about 30 seconds.
Add asparagus and stir-fry 30 seconds.
Add chicken broth, cover and cook, stirring frequently, for about 3 to 4 minutes.
Return fish to wok and stir-fry just to heat through.