Serves 4–6

Ginger makes a frequent appearance in seafood dishes because it helps to mask fishy odors.

1 pound fish fillets

2 teaspoons Chinese rice wine or dry sherry

2 tablespoons soy sauce

½ cup rice vinegar

½ cup brown sugar

½ cup water

3 tablespoons tomato paste

3–4 tablespoons oil for stir-frying

2 slices ginger, minced

1 cup mushrooms, thinly sliced

1 stalk celery, thinly sliced on the diagonal

⅓ cup canned bamboo shoots, shredded

1 teaspoon cornstarch

4 teaspoons water

1 green onion, thinly sliced on the diagonal

• Wash fish fillets and pat dry. Cut into pieces approximately 2 inches by ½ inch. Marinate in the rice wine and soy sauce for 30 minutes.

• Combine the rice vinegar, brown sugar, water, and tomato paste. Set aside.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish and stir-fry until it is nicely browned all over. Remove and drain on paper towels.

• Add 1 tablespoon oil to the wok. Add the ginger and stir-fry briefly until aromatic. Add the mushrooms. Stir-fry for a minute, then add the celery and the bamboo shoots. Stir-fry until tender, adding salt or sugar to season if desired.

• Push the vegetables up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water, and add to the wok, stirring quickly to thicken. Add the fish and stir in the green onion. Cook for a few more minutes and serve hot.