Chinese Fish Stir-Fry with Crisp Vegetables

Name: Chinese Fish Stir-Fry with Crisp Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 20 oz blackfish fillet; 1 small carrot; 4 asparagus stalks; 1/2 red bell pepper; 1 celery stalk; 1 small handful snow peas; 1 tbsp ginger; 1 clove garlic; 1/4 cup red onion; 1 scallion; 1 tbsp Shaoxing wine; 3 1/2 tbsp vegetable oil; 1/4 cup chicken stock; 2 tsp oyster sauce; 1/4 tsp sesame oil; 5 tsp cornstarch; 2 tbsp water; 3/4 tsp salt; 1/8 tsp white pepper; 1/4 tsp sugar

Tender white fish is velveted, then tossed with crisp vegetables in a light savory oyster sauce. This Chinese-style fish stir-fry is quick, colorful, and perfect with steamed rice for a balanced weeknight meal.

Servings4 Portions

Prep Time30 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

blackfish fillet
20 oz
small carrot
1
asparagus stalks
4
red bell pepper
0.5
celery stalk
1
snow peas
1 small handful
ginger
1 tbsp
garlic
1 clove
red onion
0.3 cup
scallion
1
Shaoxing wine
1 tbsp
vegetable oil
1.5 tbsp
chicken stock
0.3 cup
oyster sauce
2 tsp
sesame oil
0.3 tsp
cornstarch
5 tsp
water
2 tbsp
salt
0.8 tsp
white pepper
0.1 tsp
sugar
0.3 tsp

Step-by-Step Instructions

Pat the fish dry and cut it into 1 1/2-inch pieces. Place in a bowl with Shaoxing wine, 1/2 tsp salt, white pepper, and 1/2 tsp vegetable oil. Toss gently and let marinate for 10 minutes, then add 2 tsp cornstarch and mix until the pieces are evenly coated with no dry patches.

In a small bowl, stir together the hot chicken stock, sesame oil, remaining 1/4 tsp salt, sugar, and oyster sauce. Keep the sauce close to the stove.

Bring a wok or large pot of water to a boil. Add the carrot, asparagus, red bell pepper, and celery, if using, and blanch for about 15 seconds. Add the snow peas for another 10 seconds, then transfer all the vegetables to cold water. Drain very well.

Cook the fish until just underdone using one of two methods. For water velveting, return the water to a gentle simmer, add the fish, and cook for 2 to 3 minutes, until the outside turns opaque; lift out carefully. For searing, heat a wok over high heat, add 2 tbsp oil, and sear the fish for about 1 minute per side. Transfer to a plate.