See Also: Vegetable Dishes
Vegetables and Fish in Herbs
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Change the ingredients if you wish, but always follow this procedure for the perfect stir-frying techniques using a good quality wok.
2 small carrots
1 small onion
1 small red or green bell pepper
handful of snow peas
1 small bok choy
1 tablespoon olive oil (or peanut or grapeseed)
1 teaspoon (total) snipped fresh rosemary, oregano, and thyme
peanut, grapeseed, or corn oil for the wok
2 tablespoons Tamari (soy sauce)
1 tablespoon cornstarch
pinch of fine sea salt
freshly ground white peppercorns
1 1/2 pounds fresh firm fish, such as red snapper or tuna
1/3 cup fish, vegetable, or other stock
2 tablepoons orange juice
1 tablespoon rice wine, sake, or sherry (or orange muscat)
1 tablespoon cornstarch
fresh cilantro or parsley for garnish
Prepare vegetables by slicing on an angle into evenly shaped pieces. Drizzle with the one tablespoon olive oil and snipped herbs. Set aside. (Keep carrots, onion, and pepper separate from the snow peas and bok choy.) In flat bowl combine soy sauce, cornstarch, salt and pepper. Cut fish into even sized chunks and coat with the mixture. Set aside. In measuring cup, whisk together the stock, orange juice, wine and cornstarch. Set aside.
Heat wok or stir-fry pan on high heat for 30 seconds. Reduce to medium high and heat 2 tablespoons peanut or grapeseed oil until very hot but not smoking. Add carrots, onion, and pepper. Cook and stir 2-3 minutes, until still crispy and starting to brown a little. Scoot up the sides of the wok (or scoop out onto a serving platter). Add a bit more oil and stir fry the snow peas and bok choy 1-2 minutes. Scoot or scoop. Add 1-2 tablespoons oil to the wok. Stir fry the fish chunks several minutes, carefully so that they will not break, adding more oil if needed. When done, scoot or scoop. Whisk the stock mixture once more to get the cornstarch mixed in and pour this into the center of the wok. Cook and stir 1-2 minutes until thickened. If you scooted, now bring all of the vegetables and fish together into the center of the wok and gently stir. If you scooped, pour the sauce over the platter of vegetables and fish chunks. Garnish and serve!
Recipe created 1999-04-06.
© 1996-2013 Dorothy McNett. All Rights Reserved.