Total Time
55mins
Prep 45 mins
Cook 10 mins

Cooking Light

Ingredients Nutrition

Directions

  1. Cut swordfish into 1-inch pieces; place in a shallow dish.
  2. Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
  3. Cover and marinate in refrigerator up to 4 hours.
  4. Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
  5. Remove fish from marinade, discarding marinade.
  6. Coat a wok or large nonstick skillet with cooking spray.
  7. Add in oil; heat at medium-high until hot.
  8. Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
  9. Coat wok with cooking spray; heat at med-high heat until hot.
  10. Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
  11. Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
  12. Add in broccoli; stir-fry 1 minute.
  13. Return fish to wok; stir in reserved broth mixture.
  14. Cook, stirring constantly, until mixture is thickened; serve over rice.

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