Serve this stir fry with rice noodles or steamed rice. Make sure to prep all your vegetables and measure out all the ingredients before you start stir frying so that you can add ingredients to the wok without delay.
Combine the egg white, sherry, orange zest and cornstarch. Marinate the cubes of fish for 30 minutes. Heat oil to 350 degrees F. Blanch fish in oil for 1 to 2 minutes. Transfer to plate. Discard oil or use of this 2 tbsp. of this oil to stir fry vegetables.
Combine the chicken stock and cornstarch to make a slurry.
Heat vegetable oil and sesame oil in a wok until almost smoking. Add the carrots and celery and stir fry over high heat, about 1 minute. Add the broccoli, stir fry another minute. Add the garlic, ginger, red onion and shiitake mushrooms, stir fry another minute. Add brown sugar, sherry, tamari, rice wine vinegar. Stir the slurry and then add to stir fry. When liquid comes to a boil, add the blanched fish and snow peas and stir gently to combine, cook for another 1 to 2 minutes, until fish is cooked through. Add orange zest and stir. Garnish with bean sprouts.