- 14 ounces halibut fillets (or any white fish)
- 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
- 1⁄2 red bell pepper
- 1⁄2 green bell pepper
- 3 scallions, green parts only
- 3 garlic cloves, thinly sliced
- 1 1⁄2 inches piece fresh ginger, peeled and thinly sliced
- 1⁄2 teaspoon light soy sauce
- 1⁄2 teaspoon rice vinegar
- 3 tablespoons chicken stock or 3 tablespoons water
- 1 teaspoon sesame oil
- peanut oil, for cooking
- salt, to taste
- 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
- 2 tablespoons egg whites
- 2 tablespoons cornstarch or 2 tablespoons potato flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cornstarch or 1⁄2 teaspoon potato flour
- 2 teaspoons cold water
Directions See How It's Made
- Mix together marinade, and mix together cornstarch paste.
- Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
- Drain and squeeze the mushrooms; remove the stems and slice the caps.
- Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
- Cut the scallion greens into bite-sized pieces.
- Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
- Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
- Stir in the scallion greens and then, off the heat, the sesame oil. Serve.