1 lb. flounder fillets
1 tbsp. cornstarch
1 tbsp. light soy sauce
1 tbsp. sherry
1/4 tsp. salt
Dash of white pepper
4 tbsp. peanut or vegetable oil
4 thin slices fresh ginger
3 scallions, cut into 2" strips

MASTER SAUCE:

1 tbsp. light soy
2 tbsp. water
1/2 tsp. sugar
1 tsp. sesame oil

Cut fish into 1" cubes. Put into a bowl and add cornstarch, light soy, wine, salt and white pepper. Mix well and marinate 1 hour.. Cut 4 thin slices of ginger. Cut each strip into 1/8" strips. Cut scallions into 2" lengths. Make the Master Sauce by combining all ingredients into a bowl. Heat 4 tablespoons oil in a wok or frying pan over medium high flame. Add scallions and ginger, sizzle 1/2 minute. Add marinated fish and stir fry 4 minutes. Make sure the fish is sizzling all the time. Keep frying fish at a sizzle, add Master Sauce. Stir 1/2 minute for sauce to thicken and simmer. Serve immediately. Serves 6.