Flounder is rich in protein and is a good source of B vitamins, magnesium and phosphorus. Flounder fillets’ delicate texture with small flakes makes it perfect for cooking sautéed dish.
- 3-4 flounder fillets, cut into 4-5 portion
- 3 cloves garlic, chopped
- a pinch of scallions, chopped
- 1 cup of chicken broth
- 3-4 pieces of shiitake mushrooms
- ½ cup rehydrated Chinese Black Fungus
- ½ Green Pepper, chopped
- ½ cup carrots, chopped
- 1 egg white (beaten)
- 1 tbsp corn starch
- 1 tsp salt (may add slightly more if preferred)
- ½ pepper
- 1-1½ tbsp. cooking oil
Mix the fillets with egg white, corn starch, and pepper.
Add cooking oil to the pan and use medium heat to fry fillets until turning white and tender.
Remove the fish. Add a little cooking oil and then garlic and scallions. Add shiitake mushrooms and black fungus and stir well. Pour in chicken broth. Add salt. Cover and bring to a boil over medium heat.
Add flounder fillets, green pepper, and carrot. Simmer for 1-2 minutes. Ready to Serve.