Name: Chinese-Style Stir-Fried Fish and Vegetables

Ingredients:

• 1 lb. fish fillets, sliced into 1/2" cubes (Firm fish fillets, such as cod or whitefish, work best)
• 2 tablespoon light soy sauce
• 1 tablespoon Chinese rice wine
• 1/2 teasppon sesame oil
• 3 teaspoon cornstarch, divided
• 1/2 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teasppon granulated sugar
• 4 teasppons water
• 3 tablespoon peanut oil, divided
• 2 teasppon minced ginger, divided
• 8 oz. sliced mushrooms
• 1/4 teaspoon salt
• 1/2 medium yellow bell pepper, seeded and chopped
• 1/2 medium red bell pepper, seeded and chopped
• 1/2 medium green bell pepper, seeded and chopped
• 1 cup chopped scallions

Instructions:

• Place fish cubes in a medium bowl and add soy sauce, rice wine, sesame oil, and 2 teaspoons cornstarch. Marinate for 15 minutes.
• Combine chicken broth, oyster sauce, and sugar in a bowl.
• In a separate small bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water. Set aside.
• Heat a wok or medium skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons peanut oil.
• When oil is hot, add half the ginger, and stir-fry for 10 seconds.
• Add fish cubes, and stir-fry them for about 2 minutes or until they begin to brown.
• Remove fish and drain in a colander or on paper towels.
• Heat 1 tablespoon peanut oil in the wok or skillet.
• When oil is hot, add remainder of ginger.
• Stir-fry for 10 seconds, then add the mushrooms.
• Stir-fry mushrooms for 1 minute, sprinkling with salt.
• Add bell pepper and stir-fry for another minute. Splash vegetables with 1–2 tablespoons of water if they begin to dry out.
• Push vegetables to the sides of the pan and add chicken broth mixture and bring to a boil.
• Stir cornstarch and water and add into sauce, stirring quickly to thicken.
• Once sauce has thickened, add fish back into the pan.
• Stir-fry for another minute to mix ingredients.
• Top with scallions and serve hot.

Comments: 1/11/2020 I tried this for the first time. I made mistakes, but it turned out edible. I served it with stir-fried broccoli, rice, and green salad, but could have omitted the side dish.

Source: https://www.kroger.com/r/chinese-style-stir-fried-fish-vegetables-recipe/15442

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