1 lb. fish (white meat)
1/2 c. mushrooms, sliced
1/2 c. bamboo shoots, cut into strips
1/2 c. carrots, cut into strips
1/2 c. onion, sliced
1/2 c. green pepper, sliced
1 tbsp. cornstarch plus 2 tbsp. water
1 c. water
Oil for deep frying (peanut oil recommended)
1 tbsp. wine
1 tbsp. salt
3 tbsp. sugar
3 tbsp. vinegar
3 tbsp. soy sauce

Cut fish into 1" to 1 1/2" cubes, mix with wine and salt. Dip fish into cornstarch and fry in deep oil until brown. Heat 2 tablespoons oil and saute vegetables. Add salt, soy sauce, vinegar, sugar and 1 cup water. Bring to a boil and pour in a mixture of 1 tablespoon cornstarch and 2 tablespoons water. Pour sauce over fish and serve hot.