Step 1

Pat your fish filet dry and cut into 1½ inch pieces. Transfer to a bowl, and add Shaoxing wine, salt, white pepper and canola oil. Mix until all the fish is coated. Set aside for 10 minutes before adding the cornstarch and tossing to coat. There should be no standing liquid or any visible dry cornstarch. Add a bit more cornstarch or pour off excess liquid as needed. Set aside.

Step 2

In a small bowl, mix the hot chicken stock, sesame oil, salt, sugar, white pepper and oyster sauce. Set aside.

Step 3

Boil enough water to blanch the vegetables in your wok. Add the carrots, asparagus, red bell pepper, and celery if using. After 15 seconds or until the water begins to simmer again, stir in the snow peas for 10 seconds, and quickly transfer the vegetables to a cool water bath. Drain thoroughly in a colander.

Step 4

Velvet your fish, cooking it until it’s just shy of totally cooked through (the final cooking will take place when everything gets stir-fried together).

Step 5

Option 1 - Water velveting: If you prefer to blanch your fish, wait until the water comes back to a boil, and gently place the fish chunks into the water. Bring back to a simmer. Gently scoop out the fish after about 2-3 minutes, and set aside.

Step 6

Option 2 - Oil velveting or searing: Oil velveting is another word for frying the fish in hot oil—the most common restaurant technique. But searing the fish is a healthier alternative that uses a fraction of the oil. Heat the wok to high heat. Spread 2 tablespoons of canola oil around the wok. Once the oil starts to smoke, add the fish filets, and let them sear for a minute on each side. Transfer them to a plate when done. To boost your confidence for this step, see Judy’s technique for how to keep food from sticking to your wok.

Step 7

Clean and dry the wok, and set it over medium heat. Add 1 tablespoon of oil and the julienned ginger. After 10 seconds, add the garlic, red onions, and scallions. Turn the heat to high, stir-frying the mixture for about 20 seconds. The wok should be sizzling and super hot.

Step 8

Add the blanched vegetables, and stir fry for 30 seconds. Pour in the sauce mixture you prepared earlier. If your stove burner and wok lacks heat, pop the sauce into the microwave to heat it up for 10 seconds on high, so it doesn’t cool the wok when you add it!

Step 9

Drizzle in about half of the cornstarch slurry, while stirring your vegetables. Now, gently pour the fish on top and fold the fish in with the vegetables. Add a bit more cornstarch slurry if there is still standing liquid. All the sauce should be clinging to the vegetables and fish. Make sure you cook the dish for 20 seconds after adding the cornstarch slurry to ensure that there’s no raw cornstarch flavor.

Step 10

One last restaurant chef’s trick to make your dish more attractive is to add a drizzle of oil at the end to finish the dish right before you plate it. Serve immediately with steamed rice!