• Fish And Vegetable Stir Fry

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    • 1 lb halibut, cut into 3/4-inch cubes (454 g)
    • 1/2 Tbsp. cornstarch (7 ml)
    • 1 x egg white
    • 2 tsp sherry (10 ml)
    • 1 tsp orange zest (5 ml)
    • 1/4 c. vegetable oil or possibly safflower oil (60 ml) Vegetables
    • 1 Tbsp. vegetable oil or possibly safflower oil (15 ml)
    • 1 tsp sesame oil (5 ml)
    • 1 x carrot, sliced thin on the diagonal
    • 1 x stalk celery, sliced on the diagonal
    • 1 1/2 c. broccoli florets (375 ml)
    • 1 x small red onion, thinly sliced
    • 1 c. shiitake mushrooms, thinly sliced (250 ml)
    • 3 Tbsp. chopped garlic (45 ml)
    • 1 1/2 Tbsp. chopped ginger (22 ml) fresh chili or possibly chili flakes, to taste
    • 1 c. snow peas (250 ml)
    • 1/2 c. bean sprouts (125 ml)
    • 3 Tbsp. tamari (45 ml)
    • 2 tsp sherry (10 ml)
    • 1 Tbsp. brown sugar (15 ml)
    • 2 Tbsp. rice vinegar (30 ml)
    • 3/4 c. chicken stock, for slurry (175 ml)
    • 1 Tbsp. cornstarch, for slurry (15 ml)
    • 1 tsp orange zest (5 ml)


    1. Combine the egg white, sherry, orange zest and cornstarch. Marinate the cubes of fish for 30 min. Heat oil to 350 degrees F. Blanch fish in oil for 1 to 2 min. Transfer to plate. Throw away oil or possibly use of this 2 tbsp. of this oil to stir fry vegetables.
    2. Vegetables:Combine the chicken stock and cornstarch to make a slurry.
    3. Heat vegetable oil and sesame oil in a wok till almost smoking. Add in the carrots and celery and stir fry over high heat, about 1 minute. Add in the broccoli, stir fry another minute. Add in the garlic, ginger, red onion and shiitake mushrooms, stir fry another minute. Add in brown sugar, sherry, tamari, rice wine vinegar. Stir the slurry and then add in to stir fry. When liquid comes to a boil, add in the blanched fish and snow peas and stir gently to combine, cook for another 1 to 2 min, till fish is cooked through. Add in orange zest and stir. Garnish with bean sprouts.
    4. Serve this stir fry with rice noodles or possibly steamed rice. Make sure to prep all your vegetables and measure out all the ingredients before you start stir frying so which you can add in ingredients to the wok without delay.

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