1/3
cup Chinese rice wine (or cup dry sherry)
1/4
cup chicken stock (or canned chicken broth)
3
tablespoons fermented sweet rice
1
tablespoon soy sauce
1
teaspoon sugar
FOR THE DISH:
6
dried cloud-ear mushrooms
2
tablespoons vegetable oil
1 1/2
pounds firm white fish fillets cut 2" by 4" pieces
2
green onions cut 2" lengths
2
teaspoons finely-shredded ginger
1/2
cup sliced bamboo shoots
2
teaspoons cornstarch dissolved in
1
tablespoon water
2
tablespoons thinly-sliced green onions
In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir until sugar is dissolved. For the Dish: Soak cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze out excess water. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate. To wok, add green onions and ginger; cook, stirring until fragrant, about 30 seconds. Add cloud ears and bamboo shoots and stir-fry for 1 minute. Return fish to wok, pour in sauce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until fish begins to flake and the center is opaque about 5 minutes. Add cornstarch solution; cook, stirring lightly, until sauce boils and thickens. Spoon fish and sauce onto a serving plate and garnish with the sliced green onions. This recipe yields 4 servings.
