Chinese-Style Stir-Fried Fish and Vegetables

Directions

• Step 1
  Place fish cubes in a medium bowl and add soy sauce, rice wine, sesame oil, and 2 teaspoons cornstarch. Marinate for 15 minutes.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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.
• Step 5
  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.