Stir-Fried Cod With Yellow Squash and Asparagus Recipe

Ingredients

• For the Cod:
• 1 tablespoon egg white, lightly beaten (see note)
• 2 teaspoons cornstarch
• 2 teaspoons Chinese rice wine or sake
• 1/4 teaspoon kosher salt
• 1/2 pound cod or other firm white-fleshed fish such as halibut, sliced 1/4 inch thick
• 6 cups water
• 1 teaspoon vegetable, canola, or peanut oil
• For the Stir-Fry:
• 3 tablespoons homemade chicken stock or store-bought low-sodium broth
• 1 medium clove garlic, finely minced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon vegetable, canola, or peanut oil
• 1/4 pound yellow squash, sliced 1/8 inch thick
• 1/4 pound asparagus, ends trimmed and cut into 1/2-inch lengths
• Kosher salt
• Cooked white rice, for serving

Method

1. For the Cod: In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt. Place cod in a bowl and pour cornstarch mixture on top, tossing gently to coat. Refrigerate for 30 minutes.30 min timer
2. Fill a wok with the water, bring to a boil, and add oil. Add cod and cook, stirring with chopsticks or a strainer, until opaque outside and still raw within, about 30 seconds. Gently drain cod in a colander and gently shake to remove excess water. Wipe wok clean and dry.1 min timer
3. For the Stir-Fry: In a small bowl, combine chicken stock, garlic, sesame oil, and cornstarch and mix well.
4. Heat vegetable oil in wok over high heat until smoking. Add squash and asparagus and stir-fry for 30 seconds.1 min timer
5. Add cod and continue to cook, turning gently to avoid breaking up the fish, for 1 minute. Add sauce, season with salt, and cook, stirring gently, until the sauce thickens and coats fish and vegetables. Transfer to a platter and serve with white rice.1 min timer