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Fish Slices~ Peking Style

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH SLICES~ PEKING STYLE
 Categories: Chinese, Seafood
      Yield: 6 Servings
 
      1 lb Fish fillets, cubed
           Cornstarch for dredging fish
           Oil for deep frying
      2    + dried chile peppers
      1    Thin slice of ginger, minced
      2    To 3 cloves of garlic
      2    Scallions, chopped coarsely
      2    Dried shiitake mushrooms

MMMMM--------------------------MARINADE-------------------------------
    1/2 ts Salt
    1/8 ts White pepper
    1/4 ts Sugar
      2 tb Dry sherry
      1 ts Freshly minced ginger
      1    Beaten egg

MMMMM---------------------------SAUCE--------------------------------
      1 tb White vinegar
      4 ts Sugar
      3 tb Black soy sauce
      2 tb Rice wine
      1 c  Chicken broth
      2 tb Cornstarch mixed with 3 TB
           - water
      1 ts Sesame oil
 
  1. Mix marinade, plop fish slices into marinade and refrigerate for 30
  minutes.
  
  2. Place dried mushrooms in warm water for 15 + minutes to soften.
  
  3. Dredge marinated fish slices in cornstarch while heating oil in
  wok.
  
  4. Deep fry fish slices until they are light brown. Dry fish slices on
  paper towel. 5. Remove all but two TB of oil from the wok. Stir fry
  the garlic, chilies, ginger and scallions. Add the mushrooms, stir in
  the sauce mixture until sauce comes to a boil and then stir in the
  cornstarch mixture and cook until thickened.
  
  6. Return the fish slices to the wok, swirl in sesame seed oil.
  
  7. Eat!
 
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