INGREDIENTS

INSTRUCTIONS

1. Soak dried mushrooms.
2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in 1/2-inch
sections. Crush ginger root.
3. Prepare fish as in steps 1 through 4 of "Basic Deep-fried Fish (in
Pieces)".  Keep warm.
4. Heat remaining oil. Add salt, then scallion sections and ginger root;
stir-fry a few times.
5. Add mushrooms and bamboo shoots; stir-fry, 2 minutes more.
6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3
minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to
thicken. Pour sauce over fish and serve.
NOTE: If the fish needs rewarming, return it to pan in step 7, just as the
sauce begins to thicken. VARIATIONS:
1.  In place of (or in addition to) the bamboo shoots, use any of the
following: bean sprouts; cauliflower, broken into flowerets and parboiled;
celery, cut in 1-inch sections and blanched; lily buds, soaked; mushrooms,
fresh or canned, sliced; or onion, sliced.
2. In step 5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both
sliced.
3. In step 6, for the stock substitute 1/2 cup water. Add, with the soy
sauce and 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt.
4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1
teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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