Ingredients
1/2
cup water
1/4
cup hoisin sauce
2
garlic cloves, finely chopped
2
tablespoons grated gingerroot
2
tablespoons soy sauce
1
tablespoon seasoned rice vinegar
2
teaspoons cornstarch
1
pound halibut fillet, 1 inch thick
1
teaspoon cornstarch
2
teaspoons dry sherry or water
1
teaspoon chili or vegetable oil
1
pound broccoli, cut into flowerets and 2x1/2-inch pieces (4 cups)
3
small carrots, sliced
1
medium yellow or red bell pepper
1
small red onion, cut into wedges
2
tablespoons water
Preparation
Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
