1 egg white 1 1/2 tablespoons ginger juice 1 teaspoon minced garlic Salt White pepper to taste 1 (4-ounce) fish filet, cut into 1-inch pieces, such as whitefish, salmon or mahi-mahi 2 ounces bay shrimp 2 ounces bay scallops 1/4 cup plus 2 teaspoons oil 1/4 cup diced onion 1/2 cup green beans, cut in 1/2-inch pieces 1/2 cup diced green and red bell peppers Hunan sauce 1/4 cup sliced water chestnuts 1/2 cup sliced bamboo shoots, rinsed 1/4 cup sliced green onion

Step 1 Combine the egg white, ginger juice, garlic, and salt and white pepper to taste in a glass bowl. Add the fish, shrimp and scallops, and stir to combine. Cover and refrigerate overnight.

Step 2 Drain the seafood. Heat 1/4 cup of the oil in a wok over medium heat until hot. Add the seafood and onion and cook just until the seafood turns white and the onion is tender, 2 minutes. Remove from the oil with a slotted spoon and set aside. Clean out the wok.

Step 3Blanch the green beans in boiling water about 4 minutes. Drain and plunge into cold water. Blanch the diced red and green peppers in boiling water about 1 minute. Drain and plunge into cold water.

Step 4Heat the remaining oil in the wok over medium-high heat. Add the Hunan sauce. Heat to simmering. Add the drained green beans, drained green and red peppers, water chestnuts, bamboo shoots and green onion and cook, stirring, until the liquid comes to a boil. Stir in the cornstarch slurry. Heat to a simmer and cook 1 minute until the sauce is clear and slightly thickened. Stir in seafood and return to a boil, then serve.

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