If using wood ear mushrooms, rehydrate them by soaking in cool water for at least half an hour, or blanch them for at least 3 minutes. Drain.

Wash and drain all the vegetables.

Chop the ginger and garlic and set aside.

Julienne the pepper.

Chop the mushrooms. If using wood ear mushrooms, leave unchopped.

Prepare the broccoli to be cooked. I like to make my florets smaller by cutting them in half.

Cube the mahi-mahi with a knife. Set aside.

Heat a wok or large frying over medium heat, then add the butter, ensuring it covers the entire cooking surface.

Add half of the chopped ginger and garlic. Stir.

After a few seconds, add the mahi-mahi and cover for 3 minutes.

Stir the fish carefully. Cover for two additional minutes. Once the fish is thoroughly cooked, set aside.

Add oil to the frying pan. Allow it to heat on high temperature.

Once the oil is hot, add the remaining ginger and garlic.

Add the broccoli, peppers, and the rehydrated wood ear mushrooms, stirring for a few seconds. Splash approximately one tablespoon of water on the vegetables, stir and cover over high heat for three minutes. Stir at least once in between, to ensure vegetables do not burn. Add another splash of water if needed.

If using fresh mushrooms, add them to the stir-fry at the last minute, so they don't overcook.

While vegetables cook, add 1/3 cup of water to a small bowl and mix it with the corn starch, sugar, soy sauce, and oyster sauce. Stir well with a small spoon. If using hot sauce, you can add it here too.

Uncover and stir the vegetables.

Add the mahi-mahi to the vegetables while still cooking over high heat.

Add the sauce and stir carefully.

Add salt to taste and stir carefully.

Serve with rice or noodles.

Enjoy!