Stir-Fried Cod With Yellow Squash and Asparagus Recipe

Name: Stir-Fried Cod With Yellow Squash and Asparagus Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon egg white, lightly beaten (see note); 2 teaspoons cornstarch; 2 teaspoons Chinese rice wine or sake; 1/4 teaspoon kosher salt; 1/2 pound cod or other firm white-fleshed fish such as halibut, sliced 1/4 inch thick; 6 cups water; 1 teaspoon vegetable, canola, or peanut oil; 3 tablespoons homemade chicken stock or store-bought low-sodium broth; 1 medium clove garlic, finely minced; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 1 tablespoon vegetable, canola, or peanut oil; 1/4 pound yellow squash, sliced 1/8 inch thick; 1/4 pound asparagus, ends trimmed and cut into 1/2-inch lengths; Kosher salt; Cooked white rice, for serving

This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu.

Why this recipe works:

Marinating the cod in a mixture of cornstarch, egg white, wine, and seasonings—a process known as velveting--guarantees silky, tender meat.
Par-cooking the meat in a bath of boiling water with just a little oil is much easier for home cooks than the more traditional hot-oil-bath method, with equally good results.

Note: To make egg white easy to measure, beat it with a fork until it has a thinner viscosity.

Chinese Velveting 101: Stir-Fried Cod With Yellow Squash and Asparagus

Stir-Fried Cod With Yellow Squash and Asparagus Recipe

Prep 5 mins

Cook 10 mins

Active 15 mins

Chilling Time 30 mins

Total 45 mins

Serves 2 servings

Keep Screen Awake

For the Cod:

1 tablespoon egg white, lightly beaten (see note)
2 teaspoons cornstarch
2 teaspoons Chinese rice wine or sake
1/4 teaspoon kosher salt
1/2 pound cod or other firm white-fleshed fish such as halibut, sliced 1/4 inch thick
6 cups water
1 teaspoon vegetable, canola, or peanut oil

For the Stir-Fry:

3 tablespoons homemade chicken stock or store-bought low-sodium broth
1 medium clove garlic, finely minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon vegetable, canola, or peanut oil
1/4 pound yellow squash, sliced 1/8 inch thick
1/4 pound asparagus, ends trimmed and cut into 1/2-inch lengths
Kosher salt
Cooked white rice, for serving

For the Cod: In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt. Place cod in a bowl and pour cornstarch mixture on top, tossing gently to coat. Refrigerate for 30 minutes.
Fill a wok with the water, bring to a boil, and add oil. Add cod and cook, stirring with chopsticks or a strainer, until opaque outside and still raw within, about 30 seconds. Gently drain cod in a colander and gently shake to remove excess water. Wipe wok clean and dry.
For the Stir-Fry: In a small bowl, combine chicken stock, garlic, sesame oil, and cornstarch and mix well.
Heat vegetable oil in wok over high heat until smoking. Add squash and asparagus and stir-fry for 30 seconds.
Add cod and continue to cook, turning gently to avoid breaking up the fish, for 1 minute. Add sauce, season with salt, and cook, stirring gently, until the sauce thickens and coats fish and vegetables. Transfer to a platter and serve with white rice.

Special equipment

Wok

This Recipe Appears In

Nutrition Facts (per serving)
336	Calories
12g	Fat
32g	Carbs
23g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	336
% Daily Value*
Total Fat 12g	16%
Saturated Fat 2g	11%
Cholesterol 53mg	18%
Sodium 716mg	31%
Total Carbohydrate 32g	12%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 23g
Vitamin C 8mg	40%
Calcium 71mg	5%
Iron 2mg	11%
Potassium 569mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.