Spicy Stir Fried Fish

1. 4 dried mushrooms
2. 2 cups peanut oil
3. 1 pound whitefish fillets
4. 2 tablespoons tomato sauce
5. 2 tablespoons red pepper flakes
6. 1/4 cup bamboo shoots, drained and chopped
7. 1 tablespoon rice wine
8. 1 tablespoon sugar
9. 1/2 teaspoon salt
10. 1 tablespoon soy sauce
11. 2 teaspoons cornstarch
12. 2 tablespoons green onions, chopped

Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve conrstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions. Serves 4.