Stir-fried Fish Cubes

Ingredients:

10 1/2 oz (300 g) fish filets
1 tsp. slat, or to taste
1 egg white
1 tbsp soy sauce
1 tbsp cornstarch (cornflour) dissolved in 1 tbsp water
1 1/2 tbsp scallions, cut diagonally in 1/2 inch (1cm ) sections
2 oz (50g) bamboo shoots( or canned)
2 cloves garlic , sliced
3 1/2 oz (100ml) high stock
4 cups (1,000ml) vegetable oil for deep-frying
1/4 tsp. rice wine
1 tsp. MSG(optional)

Directions:

Cut the fish into 1/2 inch (1 cm) dice. Mix the egg white with 2 tsp.
of the dissolved
cornstarchand coat the fish . Cut the bamboo shoots into 1/2 inch
(1cm) cubes.

Mix together the stock, peas, MSG (optional), salt, the other 1 tsp.
of the dissolved
cornflour, and the rice wine. Set aside.

Heat the oil in a wok to about 250oF (120oC), or until small bubbles
sizzle around
a piece of scallion green or ginger tossed into the oil. Add the fish
dice, stirring to
keep them separate, and remove immediately.

Pour all but 2 tbsp of oil out of the wok. Heat over high heat to very
hot, or until the
oil surface ripples and a haze appears on the surface of the oil. Add
the scallions
and garlic , and stir-fry until fragrant. Add the bamboo shoots and
stir in the sauce.
Add the fish. Stir-fry a few more seconds, remove, and serve.