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1 lb. walleye fillets
1 Tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. light soy sauce
1/4 tsp. sesame oil
1/8 tsp. white pepper
8 oz. pea pods
3 green onions (with tops)
3 Tbsp. vegetable oil
1 clove garlic, finely chopped
1 tsp. finely chopped ginger root
2 Tbsp. oyster sauce
Cut fish into strips, 2 x 1-inch. Toss fish strips, 1 tablespoon vegetable oil, the cornstarch, salt, soy sauce, sesame oil and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut green onions into 2-inch pieces. Heat wok until 1 or 2 drops water bubble and skitter when sprinkled in wok. Add 3 table spoons vegetable oil; rotate wok to coat side. Add fish, garlic and ginger root; stir-fry until fish turns white. Add pea pods and green onions; stir-fry 1 minute. Stir in oyster sauce.
Serves 4.
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