Tonight I made Stir-Fried Fish with Wood Ear, Celery, and Oyster Sauce from J. Kenji Lopez-Alt’s The Wok cookbook.

This recipe uses the velveting technique introduced previously in the cookbook for the fish. Other than the fish, no new ingredients, but I was happy to use up more of the wood ear mushrooms purchased for earlier recipes. The recipe calls for “firm white fish, such as sea bass, striped bass, mahimahi, or halibut.” The mahimahi was about half as expensive as the other fish at my store, so I went with that.

I velveted in two batches, as that seemed to work better from my previous experience. Otherwise the stir-fry was straightforward.

As with previously velveted recipes, the flavor was delicate, which I thought suited the fish well. Consistent with previously velveted recipes, this was not my wife’s favorite. She prefers the stronger flavored recipes. My son ate a piece of fish, but did not get any more. My daughter wasn’t feeling well, so she didn’t try any.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.