Categories: Fish, Main Dish, Stirfry

Ingredients

• 2 tablespoons sesame oil, divided
• 1 medium onion, cut into thin wedges
• 2 cloves garlic, pressed
• 1 tablespoon minced fresh ginger
• 1 lb orange roughy fillet, cut into 1-inch cubes
• 2 cups fresh broccoli florets
• 1 cup sliced fresh mushrooms (your favorite variety)
• 1 large red bell pepper, cut into thin strips
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 cup dry white wine
• 1/4 cup soy sauce
• 1/2 teaspoon hot sauce (or to taste)
• hot cooked rice

Directions

1. In a large skillet or wok, heat 1 tablespoon oil until it is hot over medium-high heat.

2. Add in the onion, garlic, and ginger; stir frequently for 2-3 minutes; remove from skillet Heat the other 1 tablespoon oil in the skillet until it is hot.

3. Add fish cubes, broccoli, mushrooms, and red bell pepper to the skillet; stir constantly 3-4 minutes or until fish flakes easily.

4. Add onion mixture back to the skillet; stir to combine.

5. In a measuring cup or small bowl, whisk the cornstarch, water, wine, soy sauce, and hot sauce.

6. Pour mixture into the skillet; stir for 1 minute or until thickened.

7. Serve over hot cooked rice.

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