Sweet Sour Fish And Cherries
|Frozen batter fried fish portions||12 Ounce (1 Package)|
|Cooking oil||1 Tablespoon|
|Carrot||1 Medium, sliced|
|Green onions||3 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Teaspoon|
|Green pepper||1 Small|
|Pitted tart red cherries||1 Cup (16 tbs) (Fresh / Frozen)|
Cook fish portions according to package directions; keep warm.
Heat wok over high heat; add oil.
Stir-fry carrot, green onions, and garlic for 3 minutes.
Stir in broth, honey, vinegar, and soy sauce.
Bring to boiling; reduce heat.
Cover and simmer about 10 minutes or till carrot is nearly tender.
Cut green pepper into 1/2 inch squares; add to wok.
Simmer 1 minute.
Combine 2 tablespoons cold water and the cornstarch; stir into wok.
Cook and stir till thickened and bubbly; cook and stir 2 minutes longer.
Stir in cherries; heat through.
Arrange hot fish portions on platter; top with cherry sauce.