After removing all bones and skin, cut
fish crosswise 1 inch wide, 1 1/2 inches long, 1/4 inch thick. Soak with
1 egg white, wine and salt about 1/2 hour.
Cook bamboo shoot and slice into smaller
size than fish. Soak mushrooms in warm water and remove stems, cut each
into two or three pieces.
Cook the green vegetable in boiling water
about 2 minutes. Plunge into cold water immediately, then squeeze dry
and fry with 2 tablespoons oil, seasoned with added 1 teaspoon wine, 1
teaspoon salt and 1 teaspoon sugar. Mix well and lay on the platter.
Heat oil in frying pan, fry all the fish
over high heat about 10 seconds. Remove the fish and drain oil from
frying pan.
Heat the frying pan again, add 2
tablespoons oil, fry green onion and ginger, add mushrooms and bamboo
shoots. Stir fry a few seconds. Add fish and seasoning sauce.
