-
1
Place the cod fillets on your cutting board and cut down the length where the depression in the middle is.
-
2
Slice the halves crosswise into 1/4-inch pieces.
-
3
Place in a bowl and toss with 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the rice wine or sherry, the egg white, salt and sesame oil.
-
4
Stir gently until all of the cornstarch is dissolved.
-
5
In a small bowl, stir together the broth, remaining rice wine or sherry, soy sauce, remaining cornstarch and sugar.
-
6
Stir well to dissolve the cornstarch.
-
7
Set aside near your wok.
-
8
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
-
9
Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds.
-
10
Add the mushrooms and white and light green parts of the scallions and stir-fry for 1 to 2 minutes, until the mushrooms begin to soften.
-
11
Push everything to the sides of the wok and add the remaining oil.
-
12
Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute.
-
13
Sprinkle the fish and vegetables with salt to taste.
-
14
Gently slide the spatula underneath the fish pieces and turn them over.
-
15
Sear for another minute.
-
16
The fish should be cooked through.
-
17
Add the broth mixture and the peas to the wok and gently stir-fry for 45 seconds to a minute, until some of the liquid has evaporated and the rest has thickened and glazed the fish and vegetables.
-
18
Stir in the cilantro and the dark green parts of the scallions and serve with noodles.
