Fish and Fresh Vegetable Stir-Fry

Looking for an Asian seafood dinner? Then check out this stir-fry made using vegetables and fish fillets - ready in 40 minutes.

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Servings 4

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ingredients 12
Prep Time 40 min
Total Time 40 min

Ingredients

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

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Directions

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.