Ingredients: 1 1/2 lbs fresh Bass fillets, skinned boneless. 2 teaspoon cornstarch 1 egg white 1 tbsp. Chinese rice wine, or pale dry sherry 4 tbsp. peanut oil, or flavorless vegetable oil 2 slices ginger, finely chopped 1 scallion, finely chopped 1 red bell pepper, removed stem and seeds, cut into cubes 4 large Chinese dried mushrooms, soak in water, squeeze dry, and slice (save 1/4 cup mushroom soaking liquid) 2 carrots, peel and slice on the diagonal 1 teaspoon salt Rice, cooked Sauce Ingredients: 1/4 cup mushroom soaking liquid 1 teaspoon brown or granulated sugar A few drops sesame oil 1 tablespoon light soy sauce Salt and pepper to taste

Serves/Makes: 4

How to prepare a sause:

• In a small bowl combine 1/4 cup strained mushroom soaking liquid, sugar, sesame oil, soy sauce, salt and pepper. Salt and pepper add as desired. Mix very well and set aside.

How to cook Stir-Fried Bass Fillets:

• Wash fillets well, then rinse under cold running water and pat dry with paper towels.
• Cut fillets into bite-sized cubes, 1 1/2 -inch squares about 1/2 inch thick.
• Prepare the marinade: In a small bowl place 1 teaspoon cornstarch, 1 egg white, wine and pinch of salt.
• Add the fish to the marinade, toss them that each piece is lightly coated, stir until thoroughly mixed and marinate for 25 minutes.
• In another small bowl, mix 1 teaspoon cornstarch in 4 teaspoons of water and set aside.
• Set a wok over high heat for about 30 seconds.
• Add peanut oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
• Poach the fish in the hot oil for 1 minute until golden. Remove and drain on paper towels.
• Add the ginger and scallions, and stir-fry until fragrant but don't burn.
• Add the carrots. Stir-fry briefly, then add the red bell pepper and last add mushrooms.
• Add the sauce into the middle of the wok. Turn up the heat and add the cornstarch/water mixture, stirring quickly to thicken. Add the fish back into the pan. Add a bit of sesame oil if desired. Mix everything through.
• Transfer the entire contents of the pan to a plate over the rice and serve it hot.

Notes: