Swordfish Stir-Fry

• 2 (8 ounce) swordfish steaks, 1 inch thick
• 2 tablespoons low sodium soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon minced garlic
• 1 teaspoon peeled minced gingerroot
• 1/2 cup low sodium chicken broth
• 1/4 cup unsweetened pineapple juice
• 1 tablespoon cornstarch
• 3 tablespoons tomato paste
• 2 tablespoons vinegar
• 1 teaspoon sugar
• 1 tablespoon peanut oil
• 1 small onion, thinly sliced
• 2/3 cup diagonally sliced carrot
• 1/4 lb fresh snow pea pods, trimmed
• 1 1/3 cups sliced fresh mushrooms
• 1/3 cup chopped green onion
• 1 cup fresh broccoli florets
• 3 cups cooked rice

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

swordfish steaks, soy sauce, sherry, garlic, gingerroot, chicken broth, pineapple juice, cornstarch, tomato paste, vinegar, sugar, peanut oil, onion, carrot, snow pea pods, mushrooms, green onion, fresh broccoli florets, rice

Taken from www.food.com/recipe/swordfish-stir-fry-256083 (may not work)