1 c. vegetable oil
1 lb. orange roughy filets (or any other firm white fish)
1 egg white
1 c. cornstarch
1 med. green pepper, thinly sliced
1 toe minced garlic
10 oz. jar sweet and sour sauce
8 oz. can sliced water chestnuts, drained
6 oz. pkg. frozen Chinese pea pods (thawed and drained)
1/2 c. chopped green onions
1 tbsp. soy sauce

In large deep skillet heat oil to 350 degrees. Cut shallow criss crosses on both sides of filets. Dip each filet in egg white, then coat with cornstarch. Fry fish until golden brown, remove to drain on paper towels, then place on clean platter. Remove all but 1 tbsp. oil.

Saute pepper and garlic until pepper is crisp and tender. Spoon in remaining ingredients; heat through. Now spoon vegetables and sauce over fish. Serves 2 to 4. This could be used for chicken or pork, too.