Swordfish Stir-Fry

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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