Stir Fried Tuna For Two
|Dry sherry||2 Tablespoon|
|Sesame seed||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced/pressed|
|Minced ginger||1 Tablespoon|
|Cauliflowerets||2 Cup (32 tbs), cut into 1/4 inch-thick slices|
|Chinese five spice/1/2 teaspoon each ground cinnamon and ground allspice||1⁄2 Teaspoon|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Green onions||4 , ends trimmed, cut into 1-inch lengths|
|Tuna||1⁄2 Pound, cut into 1/4 inch-thick slices (Such As Ahi)|
|Oriental sesame oil||1⁄2 Teaspoon|
In a small bowl, stir together cornstarch, water, sherry, and soy; set aside.
In a wok or 10- to 12-inch frying pan over high heat, shake sesame seed until golden, about 3 minutes; pour sesame seed from pan and set aside.
To pan, add 1 tablespoon salad oil; when oil is hot, add garlic and ginger, then cauliflower; stir-fry until cauliflower is tender-crisp when pierced, 3 to 4 minutes.
Add five spice, bell pepper, and green onions; stir-fry just until onion is bright green, about 1 minute.
With a slotted spoon, ladle mixture into a bowl.
Add remaining oil to pan; lay slices of tuna in a single layer in pan.
After 30 seconds, turn slices and cook about 30 seconds longer.
Lift tuna, as cooked, from pan.
Pour the cornstarch mixture into pan and stir until boiling.
Add vegetables, tuna, and sesame oil; mix gently until hot.
Spoon onto dinner plates and sprinkle with sesame seed.