1. Soak dried mushrooms. 2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork. 3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour. 4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat. 5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling. 6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan. 7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce. 8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes. 9. Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve. NOTE: Use the fillets of thick fish, such as bass, halibut or pike. From
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 86.5mg||27 %|
|Sodium 1180.1mg||41 %|
|Potassium 352.5mg||9 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 28.6g|
|Protein 17.3g||25 %|
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Calories per serving: 356
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