Ingredients

• 3 tablespoons sugar
• 3 tablespoons distilled white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon tomato sauce
• 1 teaspoon salt
• 1/4 cup dry white wine
• 3 tablespoons cornstarch
• 3 tablespoons all purpose flour
• 2 5-ounce 1/2-inch-thick white fish fillets such as orange roughy or sole
• Vegetable oil for deep frying
• 1/2 cup drained canned sliced bamboo shoots
• 1/2 cup sliced mushrooms
• 1/4 cup grated carrot
• 1/4 cup frozen peas, thawed, drained
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons minced garlic
• Salt and pepper
• 1 tablespoon cornstarch diluted in 1/2 cup water

Instructions

1. Combine first 5 ingredients in small bowl. Set aside. Combine wine,
2. 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
3. Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.