1 ½ sole fillets (or any firm white fish), cut into small triangle
1 ½ tsps salt
1 tbsp cornstarch
2 egg whites, lightly beaten
1 ¼ cups oil
2-3 tbsps dried tree ears. Soaked for 20 minutes, drained and stemmed
2 garlic cloves, minced
2 slices ginger root, minced to extract the juice
¼ cup dry white wine
¼ cup chicken stock
1 tsp sugar
1 tbsp cornstarch, dissolved in 3 tbsps water
Few scallions, chopped
1. Sprinkle the fish pieces with the salt and coat with the cornstarch. Mix the egg whites with 1 ½ tsps of the oil in a bowl; dip the fish into this mixture.
2. Heat the remaining oil in a wok or pan over moderate heat. When hot, fry the fish pieces, a few at a time, for about 2 minutes until crisp and golden. Lift the fish out of the oil, drain and keep warm while cooking the remaining pieces. Pour away all but 1 tbsp of the oil.
3. Add the wood (tree) ears and garlic juice to the remaining oil and stir-fry for a few seconds.
4. Combine the sauce ingredients and pour into the pan. Cook, stirring, for about 1 ½ minutes until the sauce is thickened.
5. Return the fish to the pan, a piece at a time. When the sauce returns to the boil, lower the heat and simmer for 45 seconds. Serve hot, garnished with chopped scallions.