Fish And Vegetable Stir Fry Recipe

Name: Fish And Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound halibut cut into 3/4-inch cubes, 454 g; 1/2 tablespoon cornstarch 7 ml; 1 egg white; 2 teaspoons sherry 10 ml; 1 teaspoon orange zest 5 ml; 1/4 cup vegetable oil or safflower oil, 60 ml; 1 tablespoon vegetable oil or safflower oil, 15 ml; 1 teaspoon sesame oil 5 ml; 1 carrot sliced thin on the diagonal; 1 stalk celery sliced on the diagonal; 1 1/2 cups broccoli florets 375 ml; 1 red onion small, thinly sliced; 1 cup shiitake mushrooms thinly sliced, 250 ml; 3 tablespoons minced garlic 45 ml; 1 1/2 tablespoons minced ginger 22 ml; fresh chili or chili flakes, to taste; 1 cup snow peas 250 ml; 1/2 cup bean sprouts 125 ml; 3 tablespoons tamari 45 ml; 2 teaspoons sherry 10 ml; 1 tablespoon brown sugar 15 ml; 2 tablespoons rice vinegar 30 ml; 3/4 cup chicken stock for slurry, 175 ml; 1 tablespoon cornstarch for slurry, 15 ml; 1 teaspoon orange zest 5 ml

Servings: persons

1 pound halibut cut into 3/4-inch cubes, 454 g
1/2 tablespoon cornstarch 7 ml
1 egg white
2 teaspoons sherry 10 ml
1 teaspoon orange zest 5 ml
1/4 cup vegetable oil or safflower oil, 60 ml
1 tablespoon vegetable oil or safflower oil, 15 ml
1 teaspoon sesame oil 5 ml
1 carrot sliced thin on the diagonal
1 stalk celery sliced on the diagonal
1 1/2 cups broccoli florets 375 ml
1 red onion small, thinly sliced
1 cup shiitake mushrooms thinly sliced, 250 ml
3 tablespoons minced garlic 45 ml
1 1/2 tablespoons minced ginger 22 ml
fresh chili or chili flakes, to taste
1 cup snow peas 250 ml
1/2 cup bean sprouts 125 ml
3 tablespoons tamari 45 ml
2 teaspoons sherry 10 ml
1 tablespoon brown sugar 15 ml
2 tablespoons rice vinegar 30 ml
3/4 cup chicken stock for slurry, 175 ml
1 tablespoon cornstarch for slurry, 15 ml
1 teaspoon orange zest 5 ml

1
Combine the egg white, sherry, orange zest and cornstarch. Marinate the cubes of fish for 30 minutes. Heat oil to 350 degrees F. Blanch fish in oil for 1 to 2 minutes. Transfer to plate. Discard oil or 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 until almost smoking. Add the carrots and celery and stir fry over high heat, about 1 minute. Add the broccoli, stir fry another minute. Add the garlic, ginger, red onion and shiitake mushrooms, stir fry another minute. Add brown sugar, sherry, tamari, rice wine vinegar. Stir the slurry and then add to stir fry. When liquid comes to a boil, add the blanched fish and snow peas and stir
4
Serve this stir fry with rice noodles or steamed rice. Make sure to prep all your vegetables and measure out all the ingredients before you start stir frying so that you can add ingredients to the wok without delay.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound halibut cut into 3/4-inch cubes, 454 g, 1/2 tablespoon cornstarch 7 ml, 1 egg white, 2 teaspoons sherry 10 ml, and more.

Yes, Fish And Vegetable Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish And Vegetable Stir Fry

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