1/2 lb Fish filets (soft flesh fish
-like sole)
1/2 c  Dry sherry
1 ts Sugar
1/2 ts Thin soy sauce
1/2 ts Fresh ginger, minced
1 tb Cloud Ear black fungus (or
-water chestnuts)
2/3 c  Chicken stock
1/2 ts Szechwan Soybean Paste
1 ts Cornstarch paste (approx)
1/2 ts Sesame oil

Cook this dish quickly so fish will be flaky and tender.

Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until
soft; drain. Slice fish filets into 2″ squares; marinate in sherry, sugar
and soy sauce for 15 minutes. Mix stock and soybean paste; add in half the
marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when it comes to slow boil,
add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in
cornstarch paste; keep stirring as you do; sauce should attain a medium
consistency. Allow sauce to cook for another minute. Reduce heat to
medium, then introduce fish pieces. Poach for about 1 minute or until flaky
and milky white. Avoid overcooking. Stir in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place of Cloud Ear black
fungus; garnish with minced green onion.