Peking Fish

 

1/2

cup water

1/4

cup hoisin sauce

2

cloves garlic, finely chopped

2

tablespoons grated gingerroot

2

tablespoons reduced-sodium soy sauce

1

tablespoon seasoned rice vinegar

2

teaspoons cornstarch

1

lb halibut fillets (1 inch thick)

1

teaspoon cornstarch

2

teaspoons dry sherry or water

1

teaspoon chili or vegetable oil

1

lb broccoli, cut into florets and 2x1/2-inch pieces (4 cups)

3

small carrots, sliced

1

medium yellow or red bell pepper, cut into thin strips

1

small red onion, cut into wedges

2

tablespoons water

• 1 Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
• 2 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.
• 3 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.
• 4 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).
• 5 Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.