Name: Stir Fry Broccoli and Seafood
Ingredients: 1/4 c Chopped ginger; 5 Garlic cloves; minced; 2/3 c Soy sauce; 1/2 c Dry sherry or red wine; 3 lb Swordfish; cut into cubes; 1/3 c Peanut oil; 4 c Red bell pepper; chopped; 4 c Broccoli flowerets; blanched; 2 c Snow peas; trimmed; 2 c Minced scallions; 2 c Fish or chicken stock; 2 tb Oyster sauce; 2 tb Dark sesame oil

Then the church shall be brought to the full enjoyment of her bridegroom, having all tears wiped away from her eyes, and there shall be no more distance or absence. She shall then be brought to the entertainments of an eternal wedding feast, and to dwell forever with her bridegroom, yea, to dwell eternally in His embraces. Then Christ will give her His loves, and she shall drink her fill, yea, she shall swim in the ocean of His love.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats			1	Servings

INGREDIENTS

1/4	c	Chopped ginger
5		Garlic cloves; minced
2/3	c	Soy sauce
1/2	c	Dry sherry or red wine
3	lb	Swordfish; cut into cubes
1/3	c	Peanut oil
4	c	Red bell pepper; chopped
4	c	Broccoli flowerets; blanched
2	c	Snow peas; trimmed
2	c	Minced scallions
2	c	Fish or chicken stock
2	tb	Oyster sauce
2	tb	Dark sesame oil

INSTRUCTIONS

From: HallieByrd <HallieByrd@aol.com>
Combine first 4 ingredients with swordfish; marinate for 20 minutes. Drain,
save marinade. Heat 1/4 cup oil in wok until smoking; add fish and cook 2
minutes, stirring until browned. Remove fish, wipe wok clean. Add remaining
oil and stir fry peppers and broccoli for 2 minutes; add peas and scallions
and cook 1 minute. Add fish, marinade, stock, oyster sauce and sesame oil;
bring to a boil. Serve 1 1/2 cups over rice.
Posted to recipelu-digest by jeryder@juno.com on Mar 13, 1998

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