4 dried mushrooms

2 cups peanut oil

1 pound whitefish fillets

2 tablespoons tomato sauce

2 tablespoons red pepper flakes

1/4 cup bamboo shoots -- drained and chopped

1 tablespoon rice wine

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon soy sauce

2 teaspoons cornstarch

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.