Fish Stir-Fry With Ginger

• 1/2 c. cornstarch
• 1/2 tsp. ground ginger
• 1 tsp. salt
• 1 1/2 lb. firm fish (haddock, swordfish, shrimp), skinned and cubed
• 3 Tbsp. peanut oil
• 1-inch piece ginger root, peeled and finely chopped
• 4 green onions, thinly sliced
• 1 Tbsp. red wine vinegar
• 2 Tbsp. rice wine or dry sherry
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 3 Tbsp. orange juice

1. Mix cornstarch, ground ginger and salt; evenly coat fish.
2. In a wok, heat oil.
3. Add fish and stir-fry about 4 minutes, occasionally turning gently, until evenly browned.
4. In a measuring cup, mix together remaining ingredients.
5. Add to wok.
6. Reduce heat so liquid just simmers.
7. Cover and cook 4 minutes.

cornstarch, ground ginger, salt, firm fish, peanut oil, ginger root, green onions, red wine vinegar, rice wine, soy sauce, sugar, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373235 (may not work)