Instructions: Make soy sauce mixture by combining the first four ingredients (soy, sugar, pepper, and chicken stock) and set aside.

Place monkfish, sherry and beaten egg white in a bowl and toss to coat fish. Heat peanut oil to 375 degrees in an uncovered wok. Add pepper flakes and stir-fry for 1 minute. Add monkfish and stir-fry for 2 minutes. Add celery, mushrooms and onion and stir-fry for another 2 minutes. Add soy sauce mixture, and stir-fry for 1 minute.

Mix 2 teaspoons cornstarch with 1/4 cup cold water. Add to wok and stir until slightly thickened. Serve immediately. May be served over rice or angel hair pasta.

This recipe yields 2 to 3 servings.

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