Cod and Chinese Broccoli Stir-Fry Over Rice

Ingredients

Localized ingredient list prepared for quick scanning.

• 0.75 lb cod (or other boneless fish)
• 1.5 cups Chinese broccoli (or American broccoli)
• 5 tablespoons peanut oil
• 6 tablespoons cornstarch
• 0.5 cup stock (plus extra as needed)
• 2 tablespoons grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 0.125 teaspoon salt
• 1 egg, beaten
• 1 tablespoon rice wine
• 1 cup cooked white rice
• to taste salt
• to taste white pepper

Method

Follow the steps in order for the best result.

1. Begin by prepping the ingredients. Ensure all fish bones are removed from the cod, then cut the fish into bite-sized pieces. Set aside.
2. In a bowl, beat the egg and set aside.
3. Spread the cornstarch on a large, flat plate.
4. Prepare the Chinese broccoli by discarding the leafy parts and cutting the stems into bite-sized pieces at an angle. If using American broccoli, tofu, string beans, or other greens, prepare them similarly. Set aside.
5. Grate the ginger and set aside.
6. In a bowl, combine the stock, grated ginger, 1 tablespoon of soy sauce, sesame oil, salt, white pepper, and 1 ½ tablespoons of cornstarch (add more if needed for thickening). Set aside.
7. Bring a small pot of water to a boil, add 1/8 teaspoon of salt, and then add the cut broccoli. Parboil for about 1 minute, then drain and set aside.
8. In a wok or Teflon pan, add 1 tablespoon of peanut oil. Add the parboiled broccoli and stir-fry for about two minutes. Remove and set aside.
9. In the same wok, add about 4 tablespoons of peanut oil and heat to medium-high (but not smoking).
10. Dip each piece of fish in the beaten egg, then coat it thoroughly with cornstarch on both sides. Add the coated fish to the wok, ensuring the pieces are separated. Do not turn immediately.
11. Cook the fish for about 2 minutes on one side, then turn and cook for another minute. Drain the fish and place it on a plate, retaining 2 tablespoons of oil in the wok and discarding the rest.
12. Return the 2 tablespoons of oil to the wok. When hot, add the parboiled broccoli, rice wine, and ½ tablespoon of soy sauce. Stir-fry for about 1 minute.
13. Add the bowl of stock mixture and stir until the sauce thickens. Add more cornstarch if needed.
14. Gently place the fish pieces on top of the broccoli mixture in the wok (do not stir). Cook for 1 minute to heat through, then give everything a quick stir.
15. To serve, place a portion of hot white rice on a serving plate and top with the fish and broccoli mixture. Serve immediately and enjoy!