A delicious mushroom dish for any occasion!
Soak the dried mushrooms in a baking bowl with warm water for 30 min. Drain thoroughly on kitchen roll.
Save the soaking water for stock or soup. Squeeze the moisture out of the mushrooms, remove hard stems. Cut off the mushrooms.
Cut the fish into bite-sized pieces, place in a shallow baking dish and mix with a pinch of salt, the egg white and the starch paste. While doing this, turn the fish pieces to the other side so that they are completely coated with the mixture.
Heat the oil in a preheated wok. Place the fish pieces in the wok form and deep fry for 1 minute. Lift out the fish pieces with a wok turner and drain on paper towels.
Pour out all but a tablespoon of the oil from the wok. Put the ginger, spring onions and garlic in the oil for a few seconds to absorb their aromas, then add the bell bell pepper, carrots and bamboo shoots and fry for 1 minute.
Add the wine, sugar, soy sauce, chili sauce, water or fish stock if desired, and the remaining salt and bring to a boil. Add the fish pieces. Stir and turn to the other side so they are completely coated by the sauce and steam for 1 minute. Drizzle with sesame oil and bring to table.
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