450 g (1 lb) white fish fillets, skinned, boned and cubed
3 spring onions, chopped
1 back bacon rasher, rinded and chopped
15 ml (1 tbsp) Chinese rice wine
30 ml (2 tbsp) light soy sauce
1 egg white
for the vegetables
1 small head pak choi
5 ml (1 tsp) cornflour
15 ml (1 tbsp) light soy sauce
150 ml (1/4 pint) 2/3 cup cup fish stock
30 ml (2 tbsp) groundnut oil
2 garlic cloves, sliced
2.5 cm (1 in) fresh root ginger, cut into thin shreds
75 g (3 oz) green beans
175 g (6 oz) mangetouts
3 spring onions, sliced diagonally into 5 - 7.5 cm (2 - 3 in) lengths
salt and ground black pepper
1. Put the fish, spring onions, bacon, rice wine, soy sauce and egg white in a food processor and process until smooth. With wetted hands, form the mixture into about 24 small balls.
2. Steam the fish balls in batches in a lightly greased bamboo steamer in a wok for 5 - 10 minutes until cooked through and firm. Remove from the steamer and keep warm.
3. Meanwhile trim the pak choi, removing any discoloured leaves or damaged stems, then tear into manageable pieces.
4. Blend together the cornflour, soy I sauce and stock in a small bowl and set aside.
5. Heat a wok until hot, add the oil and swirl it around. Add the garlic and ginger and stir-fry for 2 - 3 minutes. Add the beans and stir-fry for 2 - 3 minutes, then add the mangetouts, spring onions and pak choi. Stir-fry for 2 - 3 minutes.
6. Add the sauce to the wok and cook, stirring, until it has thickened and the vegetables are tender but crisp. Taste and adjust the seasoning, if necessary. Serve with the fish balls.
You can replace the mangetouts and green beans with broccoli florets. Blanch them before stir-frying.
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