How Can I Make The Chinese Fish And Vegetables?

• 1 pound whitefish fillets
• Marinade:
• 1 egg white
• pinch of salt
• 1 teaspoon cornstarch
• Sauce:
• 1/4 cup mushroom soaking liquid
• 1 teaspoon granulated or brown sugar
• a few drops sesame oil
• Salt and pepper, as desired
• Other:
• 1 red bell pepper
• 4 large Chinese dried mushrooms
• 2 carrots
• 2 slices ginger
• 1 green onion, chopped
• 1 teaspoon cornstarch mixed in 4 teaspoons water

Rinse the fish fillets and dry it with paper towels. Cut the fish into small cubes shape. Mix the fish and marinate for about 25 minutes. While the fish is still soaking, prepare the sauce and vegetables. Cut the bell pepper in two half, remove the stem and seeds, and cut into cubes shapes. Reconstitute the dried black mushrooms by soaking in warm water until softened for about 20 - 30 minutes. Remove the mushrooms, press them dry, and slice into pieces. Twist the mushroom soaking soup and save 1/4 cup. Peel and slice the carrots in a shape of a diagonal. In a small bowl, combine together the mushroom soaking liquid, sugar, sesame oil and salt and pepper. And leave them aside. In another small bowl, mix the cornstarch in the water and again leave this one two aside.

Heat the wok and add 1 cup of oil to it. When the oil is hot enough, boil the fish in the hot oil for 1 minute until golden brown. Remove and dry out on paper towels. Dry them all but 2 tablespoons from the wok. Add a bit of sesame oil if needed. Mix everything finely together and serve hot