Healthy Pregnancy Cookbook
Peking Fish
Ingredients
1/2 cup water
1/4 cup hoisin sauce
2 cloves garlic, chopped
2 Tbs grated ginger root
2 Tbs soy sauce
1 Tbs rice vinegar
2 tsp cornstarch
1 lb halibut, monkfish or sea bass
1 tsp cornstarch
2 tsp water or dry sherry
1 tsp chile oil
1 lb broccoli (4 cups chopped)
3 small carrots, roll cut
1 medium red or yellow pepper, in 3/4 inch pieces
1 small red onion, wedged
2 Tbs water
Procedure
- Mix 1/2 C water, hoisin sauce, garlic, ginger root, soy sauce, vinegar and 2 t cornstarch.
- Cut fish into 3/4 in pieces. Mix 1 t cornstarch and the sherry or water in glass bowl. Stir in fish until coated. Stir fry in chile oil 2 1/2 minutes or until flakes easy with a fork. Remove from wok.
- Stir fry vegetables in chile oil 5-7 minutes, until crisp-tender (add water if necessary to prevent sticking). Stir in hoisin sauce mixture, ccook and stir until heated through. Stir in fish; heat through.
Serves 4. Per Serving: Calories 256; Calories from fat 43(17%); Fat 5g; Carbohydrates 26g; Sugar 5g; Fiber 3g; Protein 29g
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