2 lb. fish fillets, cut in pieces 2 x 3 inch (any firm white fish such as cod, haddock or halibut)
2 tbsp. (or more) cornstarch
6 mushrooms, cut in strips
1 c. chicken stock
1/8 c. soy sauce
2 tbsp. sherry
1 tbsp. brown sugar
4 tbsp. peanut oil for frying
1 scallion or 1/2 med. onion, stripped
2 cloves garlic, crushed
1 slice ginger, stripped

Coat fish with cornstarch. Heat skillet (325 degrees). Add oil, heat thoroughly. Fry fish on both sides until golden brown. Remove from pan. Quick fry scallion, garlic and ginger until golden brown, stirring constantly. Add mushrooms, quick fry for 1 minute. Add sauce and chicken stock. Bring to a boil. Add fish. Lower heat. Simmer about 15 minutes, covered. Serve with rice. Serves 4 to 6.