| 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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