Stir-Fried Sea Bass and Vegetables in Spicy Tomato Sauce
NOTE: For this
recipe, cut vegetables into very thin strips that resemble
match-sticks or confetti (see figures 29 and
30).
3/4 pound skinned sea bass fillet, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Spicy Tomato Sauce
3–4 tablespoons peanut or vegetable oil
2 medium carrots, peeled and julienned
1 medium zucchini, julienned
1 medium yellow summer squash, julienned
1/2 medium Napa cabbage (about 1/2 pound), shredded
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
2 tablespoons minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking fish in 2
tablespoons oil until lightly browned, 40 to 60 seconds. Add
carrots and cook 1 minute. Add zucchini and squash and cook 15
seconds. Add cabbage and cook 15 seconds.