1. Separately soak dried mushrooms and lily buds.

2. Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in strips. Shred ginger root.

3. Cut soaked lily buds in two; then combine with soy sauce, sherry, salt and sugar.

4. Heat oil. Add shredded ginger and stir-fry a few times. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).

5. Add julienned vegetables; stir-fry 1 minute more. Add water and heat quickly. Then cook, covered, 2 minutes over medium heat.

6. Meanwhile blend cornstarch and remaining cold water to a paste. First stir in lily bud mixture and heat through; then stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve.

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