Peking Fish

Ingredients

• 0.5 cup water 
• 0.3 cup hoisin sauce 
• 2  garlic clove finely chopped
• 2 tablespoons ginger grated
• 2 tablespoons soya sauce 
• 1 tablespoon seasoned rice vinegar 
• 2 teaspoons cornstarch 
• 1 pound pacific halibut filets 
• 1 teaspoon cornstarch 
• 2 teaspoons sherry dry
• 1 teaspoon vegetable oil 
• 1 pound broccoli cut into flowerets and 2x1/2-inch pieces (4 cups)
• 3 small carrots sliced
• 1 medium bell pepper red yellow
• 1 small onion red cut into wedges
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• wok

Directions

1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
2. Cut fish into 3/4-inch pieces.
3. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
4. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat.
5. Add 1/2 teaspoon of the oil; rotate wok to coat side.
6. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork.
7. Remove fish from wok.
8. Add remaining 1/2 teaspoon oil to wok.
9. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
10. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.