Velveted Fish

• 14 ounces halibut fillets (or any white fish)
• 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
• 1/2 red bell pepper
• 1/2 green bell pepper
• 3 scallions, green parts only
• 3 garlic cloves, thinly sliced
• 1 1/2 inches piece fresh ginger, peeled and thinly sliced
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon rice vinegar
• 3 tablespoons chicken stock or 3 tablespoons water
• 1 teaspoon sesame oil
• peanut oil, for cooking
• salt, to taste
• Marinade
• 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
• 2 tablespoons egg whites
• 2 tablespoons cornstarch or 2 tablespoons potato flour
• 1/2 teaspoon salt
• Cornstarch Paste
• 1/2 teaspoon cornstarch or 1/2 teaspoon potato flour
• 2 teaspoons cold water

1. Mix together marinade, and mix together cornstarch paste.
2. Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
3. Drain and squeeze the mushrooms; remove the stems and slice the caps.
4. Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
5. Cut the scallion greens into bite-sized pieces.
6. Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
7. Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
8. Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

shiitake mushrooms, red bell pepper, green bell pepper, scallions, garlic, fresh ginger, light soy sauce, rice vinegar, chicken, sesame oil, peanut oil, salt, marinade, shaoxing wine, egg whites, cornstarch, salt, cornstarch, cornstarch, cold water

Taken from www.food.com/recipe/velveted-fish-280874 (may not work)