Crispy Fish with Sauce

4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 teaspoons minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon granulated sugar
1/3 cup soy sauce
2 teaspoons rice vinegar
3 tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 teaspoon sesame oil
Shake of white pepper
Firm fish filets

Soak the dried mushrooms in water to cover, and set aside.

Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl.

Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small bowl.

Combine cornstarch with water in a small dish.

Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2-inch wide strips and place in dish with carrots.

Heat wok over high heat for 2 to 3 minutes.

Add vegetable oil and heat 30 seconds.

Move the wok around so the oil coats the sides.

Add ginger mixture and stir 15 seconds.

Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil.

Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.

Cut fish filets into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry.

Dip in beaten egg and coat well with cornstarch.

Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish.