Halibut Stir Fry- serves 3-4
- 1 pound halibut- skinned and cut into 1 inch cubes or strips
- 2-3 T chili garlic sauce- available in most grocery stores
- 1-2 T dry sherry
- 1/4 tsp grated gingerroot for the marinade
- 1 clove garlic- peeled
- 2 slices gingerroot- peeled and cut into 1/4 inch thick rounds
- 3-5 T peanut or canola oil
- 1/2 small onion- cubed
- 1 yellow squash- halved and cut into 1/4 inch half moons
- 1 c snow peas- sliced in half diagonally
- 1 red pepper- seeded and julienned
- 1/2 c button or porcini mushrooms- wiped clean and cut into quarters
- 1 1/2-2 c Napa cabbage- shredded
- 1/3 c vegetable stock or water
- 3 T vegetable stock or cold water mixed with 1 T soy sauce and 1 tsp cornstarch.
- Salt to taste
- NOTE- you can use any combination of vegetables you prefer, just add the vegetables in an order so those that need longer to cook are added first
Place the chili garlic sauce and grated ginger in a medium bowl and thin it down with the sherry- you want it to be a good consistency for a marinade. Place the halibut cubes in the marinade and let set at room temperature for 20-30 minutes while you chop the vegetables.
When all your prep work is done, heat 2 T peanut or canola oil in a wok over high heat and add the fish cubes. Stir gently for about 30 seconds and then remove the fish to a plate- the fish is only partially cooked at this point.
Now add 2-3 more T of peanut or canola oil to the wok and add the clove of garlic and the 2 gingerroot rounds. Stir them in the pan but do not let them burn. Now is the time to add the vegetables in stages according to how long they will take to cook. Start with the onions- they will sizzle up so be sure to stir them to prevent burning. Next add the snow peas and cook, stirring for 1 minute or so. Add the red pepper and cook for about 1 minute, then add the mushrooms and cook another 1 minute, stirring to prevent burning. Add the yellow squash and again cook for 1 minute. Then add the Napa cabbage and 1/2 c vegetable broth or water and cover the wok, turning the heat down slightly and letting the vegetables steam for about 1 minute. Return the fish to the pan and stir gently. To thicken the sauce, make a well in the center of the stir fry and then add the cornstarch and vegetable stock/soy sauce slurry to the well. In about 30 seconds or so, the sauce will thicken- stir to combine and taste for salt. Remove the gingerroot and garlic clove if you see them, and serve over steamed white or brown rice.