Spicy Monkfish Stir-Fry

Recipe Ingredients

1/2 teaspoon	2.5ml	Light soy sauce
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Chicken stock
1 lb	454g / 16oz	Monkfish - cut in 1/2" pieces
1 teaspoon	5ml	Dry sherry
1		Egg white - lightly beaten
2 tablespoons	30ml	Peanut oil
1/2 teaspoon	2.5ml	Dried red pepper flakes
1/2 cup	55g / 1.9oz	Thinly-sliced celery
1/2 cup	118ml	Sliced mushrooms
2		Green onions, including tops - cut in 1" pieces
2 teaspoons	10ml	Cornstarch
1/4 cup	59ml	Cold water

Recipe Instructions

Make soy sauce mixture by combining the first four ingredients (soy, sugar, pepper, and chicken stock) and set aside.

Place monkfish, sherry and beaten egg white in a bowl and toss to coat fish. Heat peanut oil to 375 degrees in an uncovered wok. Add pepper flakes and stir-fry for 1 minute. Add monkfish and stir-fry for 2 minutes. Add celery, mushrooms and onion and stir-fry for another 2 minutes. Add soy sauce mixture, and stir-fry for 1 minute.

Mix 2 teaspoons cornstarch with 1/4 cup cold water. Add to wok and stir until slightly thickened. Serve immediately. May be served over rice or angel hair pasta.

This recipe yields 2 to 3 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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