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

-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

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!