Prep Time:30 min
Start to Finish:30 min
makes:4 servings
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 2×1/2-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
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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.
