---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Chinese, Main dish
       Yield: 6 servings
       1 lb Fresh red snapper
            -OR- grouper
       1 ts Cornstarch
       1    Egg white
       1 ts Peanut oil
       1 oz Tree ears
       1 lg Red bell pepper
       2 oz Snow peas
       2 oz Water chestnuts
       1    Inch peeled ginger root
       1    Scallion
       1 ts Minced garlic
       2 tb Soy sauce
     1/2 c  Chicken broth
     1/2 tb Sugar
     1/2 tb Vinegar
       1 tb Cornstarch
       1 tb Sherry
       2 c  Peanut oil; for frying
   Slice the fish into pieces 1/3 in. thick and 2 in.
   square. Combine the fish with the cornstarch, egg
   white, and 1 tsp. peanut oil, and let stand for 20
   minutes. Cover the tree ears with warm water and let
   stand for 20 minutes. Core and seed the red pepper and
   cut it into 1 in. squares. Snap the snow peas. Rinse
   the water chestnuts. Cut the ginger into thin slivers,
   the scallion, into thin slices, and finely chop the
   garlic. Combine the ingredients for the sauce. Heat
   the oil in a wok or frying pan ~- it should be very
   hot before adding the fish. Add the fish, piece by
   piece, and cook for 1 minute. Transfer the fish with a
   slotted spoon to a strainer over a bowl to catch the
   oil. Discard all but 1/4 cup oil from wok and heat it
   again. Add the ginger, scallion, and garlic, and
   stir-fry over high heat for 10 seconds. Add the
   pepper, water chestnuts, and pea pods, and stir-fry
   for 1 minute. Add the tree ear and fish. Thoroughly
   mix the sauce and add it to the wok. Cook the fish,
   stirring gently, for 1 minute, or until the sauce
   This recipe calls for a slippery black fungus called
   tree ears in North America, cloud ears in China, and
   jelly mushrooms in Thailand. Tree ears have very
   little flavor and are chiefly prized for their
   slippery, crisp consistency. Available dried at
   Oriental markets, tree ears will keep indefinately.
   They need only be soaked in warm water for 20 minutes
   before using.
   Temperature (s): HOT Effort: AVERAGE Time: 01:00