Fish Szechwan Style
Heat 4 tablespoons of oil in wok. Fry fish 2 minutes on each side. Remove.
Heat 1 tablespoon oil in wok. stir fry scallion and ginger 30 seconds.
Add pork. stir fry on high heat until color changes. Add mushrooms, bamboo shoots, sherry, and 1 tablespoon soy sauce. stir fry 1 minute.
Put fish into wok. Cover with minced ingredients.
Add stock and chili paste with garlic. Bring to boil. Cover and simmer 15 minutes. Add vinegar and sugar. Turn to high heat to thicken gravy.
Serves 4 to 6.