Sea Bass with Green Beans

 

1

sea bass or walleye fillet (1/2 pound)

1

teaspoon cornstarch

1

teaspoon sesame oil

1/2

teaspoon salt

1/2

teaspoon finely chopped gingerroot

1/8

teaspoon white pepper

10

ounces green beans

1

green onion

1

tablespoon cornstarch

1

tablespoon water

1

teaspoon sugar

1/4

teaspoon sesame oil

1/4

cup vegetable oil

1

teaspoon finely chopped garlic clove

1/2

teaspoon salt

1/2

cup Progresso® chicken broth (from 32-ounce carton)

• 1 Pat fish dry with paper towels. Cut fish into 2x1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
• 2 Snap green beans in half. Cut onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.
• 3 Heat wok or 10-inch skillet over medium-high heat. Add 2 tablespoons of the vegetable oil; rotate wok to coat side. Add fish; stir-fry gently about 2 minutes or until fish turns white. Remove fish from wok.
• 4 Add remaining 2 tablespoons vegetable oil to wok; rotate wok to coat side. Add green beans, garlic and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes.
• 5 Stir in cornstarch mixture; cook and stir until mixture thickens. Add fish and onion; gently cook and stir about 30 seconds or until fish is hot. Gently stir in sugar mixture.