Red Snapper & Sweet Pepper Stir Fry
|Boneless red snapper fillets||1 Pound|
|Egg white||1 , lightly beaten|
|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|
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.