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“From Betty Crocker.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
  2. Cut fish into 3/4-inch pieces.
  3. Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
  4. Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
  5. Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
  6. Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
  7. Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
  8. Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
  9. Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.

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