 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Fish stir fry with vegetables over brown rice. Add other vegetables as desired: celery, bean sprouts, snow peas, mushrooms or bok choy Ingredients:
1 pound fish fillets, boneless |
marinade |
1 tablespoon rice wine, dry sherry or white wine |
1/8 teaspoon sesame oil |
1 salt and pepper to taste |
1 egg white |
1 teaspoons cornstarch |
other |
1 cooking spray |
1 clove garlic, minced |
1 tablespoon ginger, raw sliced shredded |
1/2 red onion, sliced |
sauce |
1/2 cup fish stock, chicken broth, or water |
1 tablespoon oyster sauce |
1/4 teaspoon soy sauce |
1 teaspoon cornstarch |
1 tablespoon water |
other |
2 teaspoons coriander, ground |
Directions:
1. Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small).
2. Add the marinade ingredients, adding each ingredient separately and the cornstarch last.
3. Mix well and let the fish marinate for 10 minutes.
4. Prepare the sauce: In a small bowl, combine the first 3 sauce ingredients and set aside.
5. In a second bowl, combine the cornstarch and water and set aside.
6. Heat the wok.
7. Squirt cooking spray into the heated wok.
8. Add the fish fillets and sear until lightly browned.
9. Remove the fish from the wok.
10. Squirt cooking spray into the wok.
11. Add the garlic, ginger, and onion and cook until the onion is lightly browned.
12. Add the remaining vegetables and stir-fry.
13. Add the sauce, heat to bubbling.
14. add the cornstarch and water, stirring quickly to thicken.
15. Add the fish back into the wok.
16. Mix everything thoroughly.
17. Sprinkle the cooked fish and vegetables with the ground coriander (more or less, as desired) before serving.
|
|