Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flounder fillets |
| ¼ cup | Soy sauce |
| 2 tablespoons | Dry sherry |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Garlic powder |
| ¼ cup | Corn oil |
| 1½ cup | Diagonally sliced celery |
| 1 cup | Sliced mushrooms |
| ¼ cup | Sliced scallions |
| \N \N | Hot cooked rice |
| \N \N | Slivered lemon peel (for |
| \N \N | Garnish) |
| ¼ cup | Toasted almonds (for |
| \N \N | Garnish) |
Cut flounder into 2" strips. In bowl, combine soy sauce, sherry, cornstarch, sugar & garlic powder. Add fish, stirring gently to blend; let stand 15 minutes. In wok or heavy skillet, heat oil. Add marinated fish mixture, celery, mushrooms & scallions; cook over high heat, stirring gently until fish is cooked & vegetables are fork tender, about 5 minutes. Serve over cooked rice; garnish with lemon slices & almonds.
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