Seasonings
Mandarin fish fillet 300 g (about 10 oz), cleaned bok choy hearts 200 g (about 7 oz), toasted sesame seeds a pinch, egg white 1.
Seasonings
5 g scallion segments and ginger slices each, 1 teaspoon salt and Shaoxing wine each, 1/3 teaspoon MSG and white pepper each, 2 teaspoons cornstarch and sesame oil each, 500 g (about 1 lb) chicken broth, 2 tablespoons vegetable oil.
Steps
1. Rinse the mandarin fish, cut into shreds, then mix with salt, MSG, cooking wine, egg white, and cornstarch to coat evenly. Blanch in boiling water until cooked, then drain well.
2. Heat oil in a wok until hot, first add scallions and ginger and stir-fry until fragrant, then add the bok choy along with chicken broth, salt, MSG, cooking wine, white pepper, and the fish strips; bring to a boil, then transfer everything to a serving plate, sprinkle with toasted sesame seeds, and drizzle with sesame oil.