1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions.

2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat.

3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.

strips.

In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish.

In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.