Preserved black soy beans are sold in Asian grocery stores. If you can't find them, substitute black bean sauce, which is available at supermarkets (and if you use black bean sauce, omit the ginger and garlic).
- 1 egg white
- Pinch salt
- 1 tablespoon cornstarch
- 1 pound (500 grams) pickerel, cut into 2-inch pieces (skin on)
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons minced ginger
- 2 tablespoons preserved black beans, soaked in hot water and drained
- 1/2 red onion, cut in 1 1/2-inch chunks
- 1 green pepper, cut in 1-inch chunks
- 1 tablespoon soy sauce
- 2 tablespoons sherry
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1/2 cup chicken stock or water
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon sesame oil
- 2 tablespoons finely chopped green onions
Beat egg white with a pinch of salt and cornstarch. Add pickerel and toss to coat.
Heat oil in a wok over high heat. When wok is very hot, add pickerel in batches and stir-fry for 2 to 3 minutes or until just cooked through. Remove from wok.
Add garlic, ginger and black beans to wok and stir-fry for 1 minute or until fragrant. Add onion and green pepper and stir-fry for 2 minutes or until beginning to soften. Combine soy sauce, sherry, sugar, rice vinegar and chicken stock, pour into wok and bring to boil. Add cornstarch mixture and sesame oil and stir until sauce has thickened (about 1 minute). Return pickerel to wok and reheat. Sprinkle with green onions. Serves 3 (or 4 as part of a Chinese meal).