Firm fish fillets that hold their shape such as cod or whitefish work best for this recipe

Need:

• 1 pound fish fillets
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• ½ teaspoon Asian sesame oi
• 3 teaspoons cornstarch, divided
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon granulated sugar
• 4 teaspoons water
• 3 tablespoons vegetable oil or peanut oil, divided
• 2 ribs celery, cut on the diagonal into ½ inch pieces
• ¼ teaspoon salt, or to tast
• 1 red bell pepper, seeded and cut into bite sized cubes
• 1 – 2 tablespoons additional water, optional

1. Cut the fish into cubes. Place the cubes in a bowl, and add the light soy sauce, rice wine or sherry, Asian sesame oil, and two teaspoons cornstarch. Marinate the fish for 15 minutes.
2. Combine the chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon cornstarch into the water. Set aside.
3. Heat a wok or skillet over medium high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add half the ginger. Stir fry for 10 seconds, then add the fish cubes. Stir fry the fish cubes for about 2 minutes or until they begin to brown. Remove the fish and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remainder of the ginger. Stir fry for 10 seconds, and then add the celery. Stir-fry the celery for 1 minute, sprinkling with the salt. Add the red bell pepper and stir fry for another minute. Splash the vegetables with 1 to 2 tablespoons of water if they begin to dry out.
5. Push the vegetables to the sides of the pan. Add the chicken broth mixture and bring to a boil. Stir the cornstarch and water and add into the sauce, stirring quickly to thicken. Once the sauce has thickened, add the fish back into the pan. Stir fry for another minute to mix the ingredients.
6. Serve hot.