Stir Fried Swordfish With Broccoli And Mushrooms Recipe
Ingredients
| 1 1-pound swordfish steak, 1 inch thick | ||
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Red pepper | 1/8 Teaspoon, crushed | |
| Mushrooms | 1/2 pound | |
| 1/2 small bunch broccoli | ||
| Green onions | 4 | |
| Salt | 1/2 Teaspoon (Salad oil) | |
Directions
1. Remove skin from swordfish steak; cut steak into 1-inch chunks. In medium-sized bowl,combine fish chunks, sherry, soy sauce, cornstarch, sugar, ginger, and crushed red pepper.
2. Slice mushrooms. Cut broccoli flowerets into 2" by 1" pieces; peel and cut stems into 2" by 1/2 strips. Cut green onions into 3-inch pieces.
3. In 5-quart Dutch oven or wok over medium-high heat, in 1/4 cup hot salad oil, cook mushrooms, broccoli, green onions, and salt, stirring quickly and frequently with slotted spoon, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to a bowl.
4. In same Dutch oven over medium-high heat, in 2 more tablespoons hot salad oil, cook swordfish chunks, stirring gently, until fish is firm, about 2 minutes. Return vegetables and juices in bowl to Dutch oven; heat through.
2. Slice mushrooms. Cut broccoli flowerets into 2" by 1" pieces; peel and cut stems into 2" by 1/2 strips. Cut green onions into 3-inch pieces.
3. In 5-quart Dutch oven or wok over medium-high heat, in 1/4 cup hot salad oil, cook mushrooms, broccoli, green onions, and salt, stirring quickly and frequently with slotted spoon, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to a bowl.
4. In same Dutch oven over medium-high heat, in 2 more tablespoons hot salad oil, cook swordfish chunks, stirring gently, until fish is firm, about 2 minutes. Return vegetables and juices in bowl to Dutch oven; heat through.
Chef
