1. Soak dried mushrooms.

2. Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms.

3. Mince ginger root; then combine with sherry, water, soy sauce and pepper.

4. Blend cornstarch, sugar, remaining soy sauce and water to a paste.

5. Shred lettuce and arrange on a serving platter.

6. Deep-fry whole fish as in "Basic Deep-fried Fish (whole)". Drain on paper toweling. Keep warm.

7. Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes.

8. Add ginger-sherly mixture and stir-fry 1 minute more.

9. Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat.

10. Stir in cornstarch paste to thicken. Place fish on lettuce bed. Pour thickened sauce over and serve, garnished with parsley.

1. For the water chestnuts, substitute 12 lily buds (soaked). In step 4, use dark or heavy soy sauce and add 2 teaspoons sherry. In step 7, add to reheated oil, after the salt, 1/8 pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8.

2. In step 7, add with the vegetables 1/2 cup roast pork, shredded.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.