Swordfish Stir Fry

Ingredients

• Salt and pepper (to taste)
• Cooking oil (2 tablespoons)
• Water (1/4 cup)
• Cornstarch (1 tablespoon)
• Green onions (4, sliced)
• Snap peas (1 cup)
• Carrots (2, sliced)
• Broccoli florets (1 cup)
• Bell peppers (1, sliced)
• Ginger (1 tablespoon, grated)
• Garlic (2 cloves, minced)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Swordfish fillets (2, cut into bite-sized pieces)

Instructions

1. In a bowl, combine the soy sauce, sesame oil, minced garlic, and grated ginger. Add the swordfish pieces and marinate for 10 minutes.
2. In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
3. Heat the cooking oil in a large skillet or wok over high heat.
4. Add the marinated swordfish and stir fry for 2-3 minutes, until cooked through. Remove 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.
6. Return the cooked swordfish to the skillet and pour in the cornstarch slurry. Stir fry for another 1-2 minutes, until the sauce thickens and coats the ingredients.
7. Season with salt and pepper to taste.
8. Serve the swordfish stir fry hot over steamed rice or noodles.