Instructions: Marinate the fish: Stir the 1 teaspoon wine, cornstarch, salt and pepper together in a medium bowl. Toss the fish gently in the marinade until coated. Let stand for 10 minutes.

For the Seasonings: Stir the stock, 1/4 cup wine, fermented rice and sugar together in a small bowl until the sugar is dissolved. Mix well.

For the Dish: Pour enough water over the wood ear mushroom in a small bowl to cover completely. Soak until softened, about 20 minutes. Drain and cut into thin strips.

Heat a wok over high heat until hot. Pour in enough vegetable oil to fill 1/2 inch. When the oil is hot (the surface will appear to shimmer). Add the marinated fish and cook just until and beginning to flake, about 2 minutes per side. Remove the fish with a slotted spoon and drain on paper towels. Spoon off all but 1 tablespoon of the oil.

Return the wok to high heat and swirl the oil to coat the sides. Add the wood ear mushroom, carrot, bamboo shoots, shiitake mushrooms, ginger and green onion. Stir-fry until the carrot is crisp-tender, 2 to 2 1/2 minutes. Pour in the seasonings and bring to a boil. Return the fish to the pan, and cook, stirring carefully so the fish does not break up, until heated through, about 1 minute. Scoop onto a serving platter and serve hot.

This recipe yields 4 servings.

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