Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped ginger |
| 5 \N | Garlic cloves; minced |
| ⅔ cup | Soy sauce |
| ½ cup | Dry sherry or red wine |
| 3 pounds | Swordfish; cut into cubes |
| ⅓ cup | Peanut oil |
| 4 cups | Red bell pepper; chopped |
| 4 cups | Broccoli flowerets; blanched |
| 2 cups | Snow peas; trimmed |
| 2 cups | Minced scallions |
| 2 cups | Fish or chicken stock |
| 2 tablespoons | Oyster sauce |
| 2 tablespoons | Dark sesame oil |
From: HallieByrd <HallieByrd@...> Combine first 4 ingredients with swordfish; marinate for 20 minutes. Drain, save marinade. Heat ¼ cup oil in wok until smoking; add fish and cook 2 minutes, stirring until browned. Remove fish, wipe wok clean. Add remaining oil and stir fry peppers and broccoli for 2 minutes; add peas and scallions and cook 1 minute. Add fish, marinade, stock, oyster sauce and sesame oil; bring to a boil. Serve 1½ cups over rice.
Posted to recipelu-digest by jeryder@... on Mar 13, 1998