Ingredients
- 4 mushrooms (dried)
- 2 cups peanut oil
- 1 pound whitefish fillets
- 1/4 cup bamboo shoots (drained)
- 2 tablespoons tomato sauce
- 2 tablespoons pepper flakes (red)
- 2 tablespoons green onions (chopped)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve conrstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions.