INGREDIENTS
2 cups broccoli florets
1 TBSP. peeled and minced fresh ginger
1 tsp. minced garlic
2 TBSP. soy sauce
2 TBSP. dry sherry or rice wine
1 TBSP. cornstarch
1 lb. tuna steaks, cut into 1-inch cubes
2 TBSP. peanut oil
1 cup chopped red bell pepper
½ cup snow or snap peas, fine strings removed
½ cup minced scallions, both green and white parts
1 cup fish or chicken stock
1 tsp. sesame oil
DIRECTIONS
Parboil or microwave the broccoli until barely tender. In a bowl combine the ginger, garlic, soy sauce, sherry and cornstarch; add the tuna chunks and stir to blend.
Marinate for about 20 minutes.
Drain and reserve marinade.
Heat a wok or 12-inch nonstick skillet over high heat.
Add the peanut oil and heat until it smokes.
Toss the fish in the oil and stir fry until it browns lightly.
Remove the tuna and wipe skillet clean.
Reheat wok or skillet, add the remaining oil and stir fry the pepper and broccoli over high heat for about 2 minutes.
Stir in the snow peas and scallions.
Add the fish marinade and stock and bring to a boil; the sauce will thicken slightly.
Stir in the sesame oil.
Serve over rice.
Serves 4.
