Preparation:
pour oil into wok; heat till almost smoking, about 425f. while oil is heating, combine egg, flour, salt and pepper in a bowl to form a batter. dip fish fillets into batter. carefully add fish and deep-fry until golden brown, about 5 minutes. remove and drain on tempura rack or absorbent paper towels. carefully remove all but 1 t of oil from wok. add scallions, garlic and water chestnuts and stir-fry 1 minute. push up sides of wok. combine remaining ingredients. pour mixture into wok and simmer, stirring constantly until mixture thickens, about 1 minute. stir in vegetables and heat. pour over fish. |
