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Hong Kong Fish

INGREDIENTS:1 cup peanut oil
3 ½ lbs. rough chopped bok choy (Chinese cabbage)
2 ¼ lbs. rough chopped celery
20 scallions, roughly chopped
½ of 6-lb., 6-oz. can of mushroom stems and pieces, drained
1 ½ lbs. pea pods (approximately)
½ cup minced garlic
30 Bold N’ Zesty™ Oriental Tempura FishFries®

2 ¼ cups water
2 1/3 Tbsp. ketchup
2 1/3 Tbsp. rice wine vinegar
2 1/3 Tbsp. sugar
1 cup soy sauce
¼ cup cornstarch and ½ cup cold waterDIRECTIONS:Cook the FishFries according to directions. Prepare sauce in separate container by combining all sauce ingredients except cornstarch/water mixture. Heat a large pot to high. Add oil and allow it to get very hot. Add garlic and stir quickly, making sure 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 mixture, toss the mixture, bring to a boil, toss again, and remove immediately from heat. Serve hot with white rice.SERVINGS:15-20 servingsFrom:AMERICAN SEAFOODS INTERNATIONAL/FRIONOR BRAND

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