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 Cut the fish into 1/2 inch (1
cm) dice. Mix the egg white with
2 tsp. of the dissolved cornstarchand
coat the fish . Cut the bamboo
shoots into 1/2 inch (1cm) cubes.
- Mix together the stock, peas,
MSG(optional), salt, the other
1 tsp. of the dissolved cornflour,
and the rice wine. Set aside.
- Heat the oil in a wok to about
250oF (120oC),
or until small bubbles sizzle
around a piece of scallion green
or ginger tossed into the oil.
Add the fish dice, stirring to
keep them separate, and remove
immediately.
- Pour all but 2 tbsp of oil out
of the wok. Heat over high heat
to very hot, or until the oil
surface ripples and a haze appears
on the surface of the oil. Add
the scallions and garlic , and
stir-fry until fragrant. Add the
bamboo shoots and stir in the
sauce. Add the fish. Stir-fry
a few more seconds, remove , and
serve.
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