Instructions: Rinse the sole fillets and pat them dry with paper towels. Cut each fillet in half lengthwise, then in half crosswise.

In a large heat-proof plate with a raised rim, place the fillet pieces in one layer. Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger and scallions.

In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture over the fillets.

In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan and steam the fish for 6 minutes over high heat.

Carefully remove the plate from the saucepan. There will be about 1/4 cup of liquid on the plate. Spoon the liquid over the fish and serve.

Note: If you do not have a steamer rack, try a plate on top of three empty cans with both tops and bottoms removed. Low tuna cans work extremely well.

This recipe yields 2 servings.

Comments: The Shun Lee Dynasty was the first restaurant in New York City to introduce a refined Chinese cuisine to affluent uptown communities. Prior to its establishment, Chinese cooking of this quality had been primarily available only within Chinatown. The preceeding recipe illustrates the Shun Lee approach to elegant and healthful cooking.

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