Ingredients
250 g (about 1/2 lb) sea bass or carp fillet, 12 water chestnuts, 1 egg white.
Seasonings
Chopped scallions, minced ginger, salt, chicken bouillon, white pepper, water starch, and chicken broth to taste, plus 500 ml (about 2 cups) vegetable oil (approximately 50 ml or 3 tablespoons will be used).
Steps
1. Clean the crucian carp fillet, cut into cubes, then mix with salt, chicken bouillon, egg white, and water starch to coat evenly; clean the fresh water chestnuts and cut into cubes.
2. Heat oil in a wok until hot, then separately slide in the diced crucian carp and diced water chestnuts, cooking until just done, then remove and drain the oil.
3. Heat the remaining oil in the wok, add minced ginger and stir-fry until fragrant, then add chicken broth, salt, chicken bouillon, and white pepper, stir briefly, thicken with a cornstarch slurry, add the water chestnut cubes and crucian carp cubes, stir-fry until well combined, transfer to a serving plate, and sprinkle with chopped scallions before serving.