1 pound amberjack steaks (3/4 inch thick), cut into 1-inch pieces
1/2 cup canned low-sodium chicken broth, undiluted
2 tablespoons balsamic vinegar
1 1/2 teaspoons cornstarch
1 teaspoon sugar
Vegetable cooking spray
2 medium carrots, scraped and cut into 2- x 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
6 green onions, sliced
3 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1/2 teaspoon oil, and 2 tablespoons gingerroot; place in a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake gently until well coated. Marinate in the refrigerator 1 hour, turning occasionally.
Combine remaining 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1 1/2 teaspoons oil, broth, and next 3 ingredients. Stir well, and set aside.
Coat a large wok or nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add carrot; stir-fry 5 minutes. Add remaining 1 tablespoon gingerroot; stir-fry 1 minute. Add mushrooms; stir-fry 2 minutes. Add green onions; stir-fry 1 minute. Remove vegetables from wok, and keep warm. Add fish mixture to wok; stir-fry 6 minutes or until fish flakes easily when tested with a fork.
Stir broth mixture; add to wok. Cook, stirring constantly, until thickened. Add vegetables, and cook until thoroughly heated. Serve over rice.
Oxmoor House Cooking Light Collection
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