MAHI MAHI STIR FRY

By mimi_52

Ingredients

• SAUCE:
• 1 POUND MAHI MAHI
• 1 TBL OLIVE OIL
• 1/4 CUP WATER OR LOW FAT CHIX BROTH
• 1 TSP FRESH GINGER, GRATED
• 1 CLOVE GARLIC MINCED
• 1 OR MORE CUPS BROCCOLI FLOWERETS (CUT SMALL)
• 1 CUP CARROT THINLY SLICED
• 1/2 RED BELL PEPPER, THINLY SLICED
• 2 TBL GREEN ONION, THINLY SLICED
• 2 TBL RICE VINEGAR
• 1 1/2 TBL LOW SODIUM TAMARI OR SOY SAUCE
• 1 TSP SESAME OIL
• 1/2 TSP DRIED RED PEPPER FLAKES

Preparation

Step 1

CUT FISH INTO 1' BONELESS CUBES. COMBINE SAUCE INGREDIENTS IN BOWL. ADD MAHI TO BOWL TO MARINATE.

HEAT OIL IN WOK OR DEEP FRYPAN OVER MEDIUM HEAT. ADD WATER, GINGER, AND GARLIC. SAUTE 30 SEC. ADD BROCCOLI, CARROT AND RED PEPPER TO PAN AND STIRFRY 3 MINUTES.
ADD MARINATED MAHI, SAUCE, AND GREEN ONION TO WOK AND STIR.

SAUTE 3-6MIN, EVEN 8 MIN, AT MED HIGH HEAT UNTIL FISH FLAKES WHEN TESTED WITH A FORK. SERVE IMMEDIATELY.