INGREDIENTS
1/4 lb
asparagus
1/2 lb
cod
2 servings
cooked white rice
2 tsp
cornstarch
1 tbsp
egg white
1 medium clove
garlic
2 servings
kosher salt
3 tbsp
low sodium chicken stock
1 tsp
peanut oil
2 tsp
rice wine
1 tsp
sesame oil
6 cups
water
1/4 lb
yellow squash