Chinese-Style Stir-Fried Fish and Vegetables

Firm fish fillets that hold their shape during stir-frying, such as cod or whitefish, work best in this recipe.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 lb. fish fillets, sliced into ½" cubes
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine
  • ½ tsp. sesame oil
  • 3 tsp. cornstarch, divided
  • ⅓ cup chicken broth
  • 1 Tbsp. oyster sauce
  • 1 tsp. granulated sugar
  • 4 tsp. water
  • 3 Tbsp. peanut oil, divided
  • 2 tsp. minced ginger, divided
  • 8 oz. sliced mushrooms
  • ¼ teaspoon salt
  • ½ medium yellow bell pepper, seeded and chopped
  • ½ medium red bell pepper, seeded and chopped
  • ½ medium green bell pepper, seeded and chopped
  • 1 cup chopped scallions

Directions

  • 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 oil. When oil is hot, add half the ginger. Stir-fry for 10 seconds. Add fish cubes. Stir-fry fish cubes for about 2 minutes or until they begin to brown. Remove fish and drain in a colander or on paper towels.
  • Heat 1 tablespoon 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 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. 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.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. fish fillets, sliced into ½" cubes
  • 2 Tbsp. light soy sauce
  • 1 Tbsp. Chinese rice wine
  • ½ tsp. sesame oil
  • 3 tsp. cornstarch, divided
  • ⅓ cup chicken broth
  • 1 Tbsp. oyster sauce
  • 1 tsp. granulated sugar
  • 4 tsp. water
  • 3 Tbsp. peanut oil, divided
  • 2 tsp. minced ginger, divided
  • 8 oz. sliced mushrooms
  • ¼ teaspoon salt
  • ½ medium yellow bell pepper, seeded and chopped
  • ½ medium red bell pepper, seeded and chopped
  • ½ medium green bell pepper, seeded and chopped
  • 1 cup chopped scallions

Directions

  • 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 oil. When oil is hot, add half the ginger. Stir-fry for 10 seconds. Add fish cubes. Stir-fry fish cubes for about 2 minutes or until they begin to brown. Remove fish and drain in a colander or on paper towels.
  • Heat 1 tablespoon 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 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. 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat11g
Saturated Fat2g
Cholesterol65mg
Sodium460mg
Total Carbohydrate11g
Dietary Fiber4g
Sugars3g
Protein24g