• 2 Lbs. flounder or sole fillets, cut into 1 x 2 inch squares, patted dry
• 1/2 cup cornstarch
• 2 egg white\cooked
• 1/4 tsp. black pepper
• 1/4 cup peanut oil
• 2 tsp. ground ginger, or 2 tsp. fresh, peeled and finely minced
• 1 cup mushrooms\cooked, thinly sliced
• 1 cup scallions, chopped
• 2 Tbs. tamari or soy sauce

Combine fish squares and cornstarch in a bowl. Toss to coat. Beat egg whites and black pepper until foamy. Dip coated fish pieces into egg white mixture. Heat oil in a heavy nonstick skillet or wok over medium high heat. When oil is very hot, fry coated fish 3-4 minutes, a few at a time, until golden. Remove with a slotted spoon, drain on paper towels and keep warm. Discard all but 2 tsp. oil. Stir-fry ginger, mushrooms and scallions 1-2 minutes in same wok or skillet. Stir in soy sauce. Serve fish with sauce.