Chinese Style Soul

• 2 tablespoons reduced sodium soy sauce
• 3 to 4 slices gingerroot minced
• 2 large cloves garlic peeled and minced
• l tablespoon lemon juice
• 2 tablespoons water
• 4 teaspoons oil preferably canola
• l-1/2 pound sole fillets cut into 2 inch pieces
• 2 scallions sliced, including tops

l. In a cup or a small bowl combine the soy sauce, gingerrot, garlic, lemon juice and water. Set aside. 2. Heat a wok or skillet, add the the oil and heat the pan for 30 seconds. Then add the fish pieces, gently turning them to assure uniform browning and to keep them from sticking together. 3. Add the scallions and the reserved sauce. Stir the ingredients once gently, reduce the heat and cook the fish for about 6 minutes. Serve immediately.