Frank's Recipes! Frionor Hong Kong Fish

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Frionor Hong Kong Fish

6 Frionor Bold Tempura FishFries™
1/2 cup water
1/2 tablespoon ketchup
1/2 tablespoon rice wine vinegar
1/2 tablespoon sugar
3 tablespoon soy sauce
2 tablespoon peanut oil
2 cups bok choy (Chinese cabbage), coarsely chopped
1 cup celery, coarsely chopped
2 scallions, coarsely chopped
1 (7-ounce) can mushroom stems and pieces, drained
25 pea pods
1 tablespoon garlic, minced
1 tsp cornstarch
1 tablespoon cold water

Cook the Frionor FishFries™ according to directions.

Prepare sauce in separate container by combining 1/2 cup water with ketchup, rice wine vinegar, sugar and soy sauce.

Heat wok or skillet to high. Add peanut oil and allow to get very hot. Add garlic and stir quickly, making sure that the garlic does not burn. Add bok choy, celery, and scallions; stir-fry until cabbage is wilted and slightly tender. Add mushrooms and pea pods. Stir-fry until pea pods are heated through, but still crisp.

Add sauce mixture and FishFries™ ; toss and bring to a boil. Once boiling, add cornstarch mixed with 1 tablespoon cold water. Toss mixture; bring to boil. Toss again and serve immediately with white rice.