3 tablespoons cornstarch mixed with 3 tablespoons
2 tablespoons peanut oil
1 teaspoon sesame oil
Shake of white pepper
Firm fish filets
Soak the dried
mushrooms in water to cover, and set aside.
and garlic and put into a small dish. Cut carrots, bamboo shoots,
and snow peas and combine in a small bowl.
Combine rice wine,
chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar
in a small bowl.
Combine cornstarch with water in a small
Remove dried mushrooms from bowl and squeeze out excess
liquid. They should be fully hydrated, if not, let them soak longer.
Trim and discard stems. Cut into 1/2-inch wide strips and place
in dish with carrots.
Heat wok over high heat for 2 to 3
Add vegetable oil and heat 30 seconds.
the wok around so the oil coats the sides.
Add ginger mixture
and stir 15 seconds.
Add vegetables and stir quickly. Add
chicken broth mixture and simmer briefly then add cornstarch. Bring
to a boil.
Add sesame oil, a little white pepper (black can
be substituted) and pour over hot fried fish.
Cut fish filets
into serving sizes. Soak in salt water for 30 minutes. Drain and
rinse. Pat dry.
Dip in beaten egg and coat well with cornstarch.
Fry in hot oil to cover until golden brown. Remove with a slotted
spoon. Drain briefly and transfer to serving platter. Ladle sauce