Peking Fish

---

From betty crocker.

---

Steps

---

In a bowl , mix 1 / 2 cup water , hoisin sauce , garlic , gingerroot , soy sauce , vinegar , and 2 teaspoons of cornstarch.

---

Set aside.

---

Cut fish into 3 / 4-inch pieces.

---

Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl.

---

Stir in fish until coated.

---

Spray nonstick large skillet or wok with cooking spray.

---

Heat over medium-high heat.

---

Add in 1 / 2 teaspoon chili oil.

---

Rotate skillet to coat sides.

---

Add in fish.

---

Stir-fry 2 1 / 2 minutes or until fish flakes easily.

---

Remove fish from skillet.

---

Add remaining chili oil to skillet.

---

Add in broccoli , carrots , bell pepper , onion , and remaining 2 tablespoons water.

---

Cover and cook 5-7 minutes , stirring frequently , until vegetables are crisp-tender.

---

Add more water if needed to prevent sticking.

---

Stir in hoisin sauce mixture.

---

Cook and stir until thickened.

---

Stir in fish.

---

Heat through.

---

Ingredients

---

water, hoisin sauce, garlic cloves, gingerroot, soy sauce, seasoned rice vinegar, cornstarch, halibut fillet, dry sherry, chili oil, broccoli florets, carrots, yellow bell peppers, red onion