| Ingredients | Direction |
|---|---|
| 1/2 tsp salt 1 lb thick white fish fillets, cut into 1-inch cubes 2 dried Chinese mushrooms, soaked in warm water for 20 minutes 3 tbsp vegetable or peanut oil 1-inch piece of fresh gingerroot, finely shredded 1 tbsp chopped scallion 1 red pepper, cut into 1-inch squares 1 green pepper, cut into 1-inch squares 1 oz fresh or canned bamboo shoots, rinsed and cut into small cubes (if using fresh shoots, boil in water first for 30 minutes) 2 tsp Shaoxing rice wine 2 tbsp pine nuts, toasted cooked rice, to serve |
1. Sprinkle the salt over the fish and set aside for 20 minutes. Squeeze out any excess water from the mushrooms and finely slice, discarding any tough stems. 2. In a preheated wok, heat 2 tablespoons of the oil and fry the fish for 3 minutes. Drain and set aside. 3. In the clean, preheated wok, heat the remaining oil and toss in the gingerroot. Stir until fragrant, then add the scallion, peppers, bamboo shoots, mushrooms, adn Shaoxing and cook for 1-2 minutes. 4. Finally add the fish and stir to warm through. Sprinkle with pine nuts and serve. |