Amberjack With Gingered Vegetables

• 3 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 2 teaspoons sesame oil, divided
• 3 tablespoons peeled, minced gingerroot, divided
• 1 pound amberjack steaks (3/4 inch thick), cut into 1-inch pieces
• 1/2 cup canned low-sodium chicken broth, undiluted
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• Vegetable cooking spray
• 2 medium carrots, scraped and cut into 2- x 1/4-inch strips
• 2 cups sliced fresh shiitake mushrooms
• 6 green onions, sliced
• 3 cups cooked long-grain rice (cooked without salt or fat)

1. Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1/2 teaspoon oil, and 2 tablespoons gingerroot; place in a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake gently until well coated. Marinate in the refrigerator 1 hour, turning occasionally.
2. Combine remaining 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1 1/2 teaspoons oil, broth, and next 3 ingredients. Stir well, and set aside.
3. Coat a large wok or nonstick skillet with cooking spray; heat at medium-high (375u0b0) until hot. Add carrot; stir-fry 5 minutes. Add remaining 1 tablespoon gingerroot; stir-fry 1 minute. Add mushrooms; stir-fry 2 minutes. Add green onions; stir-fry 1 minute. Remove vegetables from wok, and keep warm. Add fish mixture to wok; stir-fry 6 minutes or until fish flakes easily when tested with a fork.
4. Stir broth mixture; add to wok. Cook, stirring constantly, until thickened. Add vegetables, and cook until thoroughly heated. Serve over rice.

soy sauce, sherry, sesame oil, gingerroot, amberjack, chicken broth, balsamic vinegar, cornstarch, sugar, vegetable cooking spray, carrots, shiitake mushrooms, green onions, rice

Taken from www.myrecipes.com/recipe/amberjack-with-gingered-vegetables (may not work)