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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

362 calories; calories from fat 13%; fat 5.4g; saturated fat 0.9g; mono fat 1.4g; poly fat 1.8g; protein 29g; carbohydrates 47.2g; fiber 0g; cholesterol 49mg; iron 0mg; sodium 362mg; calcium 0mg.
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