Ingredients

The following ingredients have 4 Servings
  • 1/2 cup water
  • 1/4 cup hoisin sauce
  • 2 garlic cloves, finely chopped
  • 2 tablespoons grated gingerroot
  • 2 tablespoons soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons cornstarch
  • 1 pound halibut fillet, 1 inch thick
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry or water
  • 1 teaspoon chili or vegetable oil
  • 1 pound broccoli, cut into flowerets and 2x1/2-inch pieces (4 cups)
  • 3 small carrots, sliced
  • 1 medium yellow or red bell pepper
  • 1 small red onion, cut into wedges
  • 2 tablespoons water

Instruction

  • Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
  • Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
  • Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
  • Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
  • Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.