Soak dried shiitake mushrooms in hot water for 30 minutes, then drain and squeeze out excess water. Remove stems and slice the caps.

Cut halibut fillets into 1/2-inch slices and place in a bowl.

Prepare the marinade by mixing shaoxing wine (or sherry wine), egg whites, cornstarch (or potato flour), and salt in a separate bowl.

Add the marinade to the fish slices, mix well, and set aside.

Prepare the cornstarch paste by mixing cornstarch (or potato flour) with cold water.

Cut the red and green bell peppers into 3/4-inch strips, then diagonally into lozenge shapes.

Cut the green parts of scallions into bite-sized pieces.

Heat a wok over high heat, then add peanut oil.

Add the fish to the hot wok and stir with chopsticks to separate the slices. Cook until the fish is white but not fully cooked, then remove with a slotted spoon and set aside.

Drain off all but three tablespoons of oil from the wok. Return the wok to high heat.

Add garlic, ginger, mushrooms, and peppers to the wok and stir-fry until fragrant.

Add the fish back to the wok, then season with light soy sauce, rice vinegar, and salt to taste.

Add chicken stock (or water) to the wok, then add the cornstarch paste, stirring as it thickens the liquid into a glaze.

Stir in the scallion greens.

Remove the wok from the heat and stir in sesame oil. Serve immediately.