3 orange roughy fillets
2 tbsp. cornstarch
4 tbsp. corn oil
2 green onion, chopped
2 carrots, chopped
2 sticks of celery chopped

SAUCE:

1 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. rice wine
1/2 c. chicken broth

Cut each roughy fillet into four pieces. Coat with 1 tablespoon oil. Sprinkle cornstarch over fish. Roll fish over several times until oil and cornstarch dissolve. Let stand for 20 to 30 minutes while preparing vegetables and making sauce.

Heat 2 tablespoon corn oil in wok. Cook fish four pieces at a time. Remove to a hot platter. When all fish is done, add 1 tablespoon oil and stir carrots for 1 minute. Add onion and celery. Continue to stir fry put fish back in wok. Pour sauce over fish and vegetables. As soon as sauce thickens pour up on a hot platter. Serve with steamed rice. Serves 6.