Instructions: 1. Soak dried mushrooms.

2. Slice bamboo shoots and soaked mushrooms. Cut scallion stalk in 1/2-inch sections. Crush ginger root.

3. Prepare fish as in steps 1 through 4 of "Basic Deep-fried Fish (in Pieces)". Keep warm.

4. Heat remaining oil. Add salt, then scallion sections and ginger root; stir-fry a few times.

5. Add mushrooms and bamboo shoots; stir-fry, 2 minutes more.

6. Add stock and soy sauce and bring to a boil. Then cook, covered, 2 to 3 minutes over medium heat.

7. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken. Pour sauce over fish and serve.

NOTE: If the fish needs rewarming, return it to pan in step 7, just as the sauce begins to thicken. VARIATIONS:
1. In place of (or in addition to) the bamboo shoots, use any of the following: bean sprouts; cauliflower, broken into flowerets and parboiled; celery, cut in 1-inch sections and blanched; lily buds, soaked; mushrooms, fresh or canned, sliced; or onion, sliced.

2. In step 5, add 1/3 cup roast pork and 1/3 cup water chestnuts, both sliced.

3. In step 6, for the stock substitute 1/2 cup water. Add, with the soy sauce and 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt.

4. In step 7, prepare the cornstarch paste with 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 tablespoon cold stock and 1 tablespoon sherry.

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