Yield: 1 servings
|3 cups||Peanut Oil|
|1 pounds||Sole;fillet of|
|6 ounces||Water Chestnut;sliced|
|2 tablespoons||Soy Sauce|
|1 pounds||Pineapple;chunk (with liqui|
Pour oil into wok; heat till almost smoking, about 425F.
While oil is heating, combine egg, flour, salt and pepper in a bowl to form a batter. Dip fish fillets into batter. Carefully add fish and deep-fry until golden brown, about 5 minutes. Remove and drain on tempura rack or absorbent paper towels.
Carefully remove all but 1 T of oil from wok. Add scallions, garlic and water chestnuts and stir-fry 1 minute. Push up sides of wok.
Combine remaining ingredients. Pour mixture into wok and simmer, stirring constantly until mixture thickens, about 1 minute. Stir in vegetables and heat. Pour over fish.