Peking Fish

• 1/2 cup water, plus
• 2 tablespoons water
• 1/4 cup hoisin sauce
• 2 garlic cloves, minced
• 2 tablespoons grated gingerroot
• 2 tablespoons soy sauce
• 1 tablespoon seasoned rice vinegar
• 3 teaspoons cornstarch
• 1 lb halibut fillet (1-inch thick)
• 2 teaspoons dry sherry
• 1 teaspoon chili oil
• 4 cups broccoli florets (2 x 1/2 inch pieces)
• 3 small carrots, sliced
• 1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces
• 1 small red onion, cut into wedges

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

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

Taken from www.food.com/recipe/peking-fish-171760 (may not work)