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Red Snapper & Sweet Pepper Stir Fry

Chef.at.Home's picture
Ingredients
  Boneless red snapper fillets 1 Pound
  Egg white 1 , lightly beaten
  Water 1 Tablespoon
  Cornstarch 3 Teaspoon
  Chicken stock 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Rice vinegar 1 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sesame oil 1 Tablespoon
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), minced
  Sweet red pepper 1 , seeded and cut into 1/4 inch strips
  Sweet yellow pepper 1 , seeded and cut into 1/4 inch strips
Directions

Cut fish into 1/2 in (1 cm) strips. In medium bowl, combine egg white, water and 2 tsp (10 mL) of the cornstarch; stir until smooth. Add fish, turning to coat in egg white mixture; set aside.
In small bowl, combine stock, soy sauce, sugar, vinegar and remaining cornstarch, stirring until smooth; set aside.
In wok or very large skillet, heat 2 Tb (25 mL) of the vegetable oil over medium-high heat. Cook fish in batches 3 minutes, turning once, until fish is opaque, adding more oil as necessary. With slotted spoon, remove fish to plate; keep warm.
Wipe out wok with paper towels. Add sesame oil to wok, heat over medium-high heat. Stir-fry onion and garlic 1 minute. Add green and red peppers; stir-fry 1 minute or until tender-crisp.
Add stock mixture; cook, stirring, 2 minutes or until sauce thickens and coats vegetables.
Return fish to wok; stir gently to combine with vegetables and sauce. Serve at once on a bed of steamed or boiled rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Seafood

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