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Fish and Fresh Vegetable Stir-Fry

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  • 40 min prep time
  • 40 min total time
  • 12 ingredients
  • 4 servings
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Looking for an Asian seafood dinner? Then check out this stir-fry made using vegetables and fish fillets - ready in 40 minutes.

1/2
cup chicken broth
2
tablespoons dry sherry
2
tablespoons oyster sauce
1
teaspoon sugar
1
lb. firm white fish fillets (such as cod, pollack or haddock), cut crosswise into 2x1-inch strips
1
tablespoon cornstarch
3
tablespoons oil
1
teaspoon grated gingerroot
1
garlic clove, minced
1
medium onion, halved crosswise, each half cut into 6 wedges
8
oz. (2 cups) fresh snow pea pods, trimmed, cut diagonally in half
1
medium tomato, cut into 8 wedges

Steps

  • 1 In medium bowl, combine broth, sherry, oyster sauce and sugar; mix well. Add fish; stir gently to coat. Cover; refrigerate 15 to 30 minutes to marinate.
  • 2 Drain fish, reserving marinade in small bowl. Add cornstarch to marinade; mix well. Set aside.
  • 3 Heat oil in large skillet or wok over medium heat until hot. Add gingerroot, garlic and fish; cook and stir 3 to 5 minutes or until fish turns white. Remove fish from skillet.
  • 4 Add onion to skillet; cook and stir 2 minutes. Add pea pods; cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Add marinade mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and thickened.
  • 5 Gently stir in fish; cook until thoroughly heated. Place mixture on serving platter. Arrange tomato wedges around mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
590mg
25%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Protein
23g
23%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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