• 500g Any white firm flesh fish, sliced and marinated with dash of soy, dash of sesame oil, white pepper and Chinese wine for 5 minutes.Coated with corn flour just before frying.
• 1 bunch of flowering chives, cut into 3″ length
• 1 knob of ginger, sliced thinly
• 1 tbs of cooking oil
• 3 tbs of oyster sauce
• dash of light soy
• dash of white pepper
• dash of sesame oil
• 1/2 cup of water
• a little cornstarch solution

Fry sliced fish briefly, this prevents the fish from breaking down during the stir frying process.

Fry ginger with cooking oil and dash of sesame oil til fragrant, add in the flowering chives. Fry on high heat for 30 seconds.

Return the fish to the wok, warm through, add the rest of the ingredients and thicken very slightly with cornstarch solution.

Serves hot as for of a Chinese meal.