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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Betty Crocker. Ingredients:
1/2 cup water, plus |
2 tablespoons water |
1/4 cup hoisin sauce |
2 garlic cloves, minced |
2 tablespoons grated gingerroot |
2 tablespoons soy sauce |
1 tablespoon seasoned rice vinegar |
3 teaspoons cornstarch |
1 lb halibut fillet (1-inch thick) |
2 teaspoons dry sherry |
1 teaspoon chili oil |
4 cups broccoli florets (2 x 1/2 inch pieces) |
3 small carrots, sliced |
1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces |
1 small red onion, cut into wedges |
Directions:
1. In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
2. Cut fish into 3/4-inch pieces.
3. Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
4. Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
5. Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
6. Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
7. Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
8. Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
9. Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.
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