Amberjack with Gingered Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons low-sodium soy sauce, divided |
2 tablespoons dry sherry, divided |
2 teaspoons sesame oil, divided |
3 tablespoons peeled, minced gingerroot, divided |
1 pound amberjack steaks (3/4 inch thick), cut into 1-inch pieces |
1/2 cup canned low-sodium chicken broth, undiluted |
2 tablespoons balsamic vinegar |
1 1/2 teaspoons cornstarch |
1 teaspoon sugar |
vegetable cooking spray |
2 medium carrots, scraped and cut into 2- x 1/4-inch strips |
2 cups sliced fresh shiitake mushrooms |
6 green onions, sliced |
3 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1/2 teaspoon oil, and 2 tablespoons gingerroot; place in a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake gently until well coated. Marinate in the refrigerator 1 hour, turning occasionally.
2. Combine remaining 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1 1/2 teaspoons oil, broth, and next 3 ingredients. Stir well, and set aside.
3. Coat a large wok or nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add carrot; stir-fry 5 minutes. Add remaining 1 tablespoon gingerroot; stir-fry 1 minute. Add mushrooms; stir-fry 2 minutes. Add green onions; stir-fry 1 minute. Remove vegetables from wok, and keep warm. Add fish mixture to wok; stir-fry 6 minutes or until fish flakes easily when tested with a fork.
4. Stir broth mixture; add to wok. Cook, stirring constantly, until thickened. Add vegetables, and cook until thoroughly heated. Serve over rice.
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