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
- 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
- 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.