ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Amberjack with Gingered Vegetables

Yield 4 servings.

Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry, divided
  • 2 teaspoons sesame oil, divided
  • 3 tablespoons peeled, minced gingerroot, divided
  • 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)

Nutrition Information

  • calories 362
  • caloriesfromfat 13 %
  • fat 5.4 g
  • satfat 0.9 g
  • monofat 1.4 g
  • polyfat 1.8 g
  • protein 29 g
  • carbohydrate 47.2 g
  • fiber 0.0 g
  • cholesterol 49 mg
  • iron 0.0 mg
  • sodium 362 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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