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Szechuan-style Sliced Fish B1

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      Title: SZECHUAN-STYLE SLICED FISH B1
 Categories: Fish, Chinese, Main dish
      Yield: 6 Servings
 
      1 lb Fresh red snapper
           -OR- grouper
      1 ts Cornstarch
      1    Egg white
      1 ts Peanut oil
      1 oz Tree ears
      1 lg Red bell pepper
      2 oz Snow peas
      2 oz Water chestnuts
      1    Inch peeled ginger root
      1    Scallion
      1 ts Minced garlic
      2 tb Soy sauce
    1/2 c  Chicken broth
    1/2 tb Sugar
    1/2 tb Vinegar
      1 tb Cornstarch
      1 tb Sherry
      2 c  Peanut oil; for frying
 
  Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine
  the fish with the cornstarch, egg white, and 1 tsp. peanut oil, and
  let stand for 20 minutes. Cover the tree ears with warm water and let
  stand for 20 minutes. Core and seed the red pepper and cut it into 1
  in. squares. Snap the snow peas. Rinse the water chestnuts. Cut the
  ginger into thin slivers, the scallion, into thin slices, and finely
  chop the garlic. Combine the ingredients for the sauce. Heat the oil
  in a wok or frying pan ~- it should be very hot before adding the
  fish. Add the fish, piece by piece, and cook for 1 minute. Transfer
  the fish with a slotted spoon to a strainer over a bowl to catch the
  oil. Discard all but 1/4 cup oil from wok and heat it again. Add the
  ginger, scallion, and garlic, and stir-fry over high heat for 10
  seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry
  for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and
  add it to the wok. Cook the fish, stirring gently, for 1 minute, or
  until the sauce thickens.
  
  This recipe calls for a slippery black fungus called tree ears in
  North America, cloud ears in China, and jelly mushrooms in Thailand.
  Tree ears have very little flavor and are chiefly prized for their
  slippery, crisp consistency. Available dried at Oriental markets,
  tree ears will keep indefinately. They need only be soaked in warm
  water for 20 minutes before using.
  
  Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE
  LEE'S Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI
  BEVERAGE: TEA
 
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