2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. oil
1 tsp. minced fresh gingerroot
1 lb. frozen flounder fillets, thawed
3 lemon slices

Combine first 4 ingredients with 2 tablespoons water in wok. Bring to a boil. Arrange flounder in wok. Top with lemon slices. Simmer, covered, for 10 minutes. Arrange on serving plate; spoon pan juices over fillets. Garnish with cucumber slices and chopped green onions.