Szechuan-Style Sliced Fish

• 1 pound red snapper, whole fish fresh, or grouper
• 1 teaspoon cornstarch
• 1 each egg whites
• 1 teaspoon peanut oil
• 1 ounce tree ears
• 1 large sweet red bell peppers
• 2 ounces snow pea pods
• 2 ounces water chestnuts
• 1 inch ginger root peeled
• 1 each scallions, spring or green onions
• 1 teaspoon garlic minced
• 2 tablespoons soy sauce, tamari
• 1/2 cup chicken broth
• 1/2 tablespoon sugar
• 1/2 tablespoon vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sherry
• 2 cups peanut oil for frying

1. Slice the fish into pieces 13 in.
2. thick and 2 in.
3. square.
4. Combine the fish with the cornstarch, egg white, and 1 tsp.
5. peanut oil, and let stand for 20 minutes.
6. Cover the tree ears with warm water and let stand for 20 minutes.
7. Core and seed the red pepper and cut it into 1 in.
8. squares.
9. Snap the snow peas.
10. Rinse the water chestnuts.
11. Cut the ginger into thin slivers, the scallion, into thin slices, and finely chop the garlic.
12. Combine the ingredients for the sauce.
13. Heat the oil in a wok or frying pan Add the fish, piece by piece, and cook for 1 minute.
14. Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil.
15. Discard all but 1/4 cup oil from wok and heat it again.
16. Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds.
17. Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute.
18. Add the tree ear and fish.
19. Thoroughly mix the sauce and add it to the wok.
20. Cook the fish, stirring gently, for 1 minute, or until the sauce thickens.

red snapper, cornstarch, egg whites, peanut oil, sweet red bell peppers, snow, water, ginger root, scallions, garlic, soy sauce, chicken broth, sugar, vinegar, cornstarch, sherry, peanut oil

Taken from recipeland.com/recipe/v/szechuan-style-sliced-fish-34327 (may not work)