Grey Sole is a delicate flat fish, with a tight flesh.

When stirfrying, be careful not to break the fish with too much stirring. The fish should go in last and only long enough to coat with sauce.

Chow Yu Kow (Fish Stirfry)

Oriental Wok’s Grey Sole recipe:

8 oz. Grey Sole filet
2 cups Chinese greens (gai lan or yu choy)
½ cup cerelry, sliced
½ cup mushrooms

Fish Marinade:
1 egg white
dash white pepper
1 tablespoon Chinese rice wine
1 teaspoon cornstarch


1 teaspoon garlic, minced
1 teaspoon white onion, minced
1 teaspoon ginger, minced
1 teaspoon green onion, mincedFish 1 teaspoon Chinese rice wine
1 teaspoon toasted sesame seed oil
½ cup fish or vegetable stock
dash white pepper
salt to taste

2 teaspoons cornstarch in 1 tablespoon water

Slice fish across the natural grain to obtain 1×2×¼” slices. Mix all marinade ingredients and add fish.

Heat 1 tablespoon oil in a skillet or wok, add fish in 1 layer and cook until done turning once, about 2 minutes. Remove fish and add vegetables to wok with ¼ cup water and cook until tender and water is evaporated. Return fish to wok and add sauce. When sauce comes to a boil add cornstarch and gently stir until fish and vegetables are evenly coated.