Swordfish Stir Fry

Ingredients

Swordfish fillets

1 pound, cut into bite-sized pieces

Cooking oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Cornstarch

1 tablespoon

Water

2 tablespoons

Green onions

3, sliced

Snap peas

1 cup, trimmed

Carrots

2, sliced thinly

Broccoli florets

1 cup

Bell peppers

1 cup, sliced (mixed colors)

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Sesame oil

1 tablespoon

Soy sauce

3 tablespoons

Instructions

1. In a medium bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger. Add the swordfish pieces to the marinade, ensuring they are well coated. Allow to marinate for 10 minutes to enhance the flavors.
2. In a small bowl, mix the cornstarch and water to create a slurry. This will be used to thicken the sauce later.
3. Heat the cooking oil in a large skillet or wok over high heat until shimmering.
4. Add the marinated swordfish to the hot skillet and stir fry for 2-3 minutes, until the fish is cooked through and golden. Remove the swordfish from the skillet and set aside.
5. In the same skillet, add the sliced bell peppers, broccoli florets, sliced carrots, snap peas, and green onions. Stir fry for 3-4 minutes until the vegetables are crisp-tender and vibrant in color.
6. Return the cooked swordfish to the skillet, then pour in the cornstarch slurry. Stir fry for an additional 1-2 minutes, ensuring the sauce thickens and beautifully coats all the ingredients.
7. Season with salt and pepper to taste, adjusting the flavors as desired.
8. Serve the swordfish stir fry hot over steamed rice or noodles, garnished with additional green onions if desired.