Stir-Fried Fish with Miso Sauce

In Asian cuisines, cooking with wine is used to enrich a sauce to diminish the fishiness taste of seafood and anchor the delicate flavors of vegetables. The most common wine used in Asian dishes is Shao Hsing rice cooking wine, named for the city of Shao Hsing. It resembles dry sherry in both color and taste and is the standard substitute. I sometimes use sake, which is the wine made from glutinous rice. This simple dish was created to be a simple quick dinner, and the vegetables used can be whatever is on hand in the kitchen.

Ingredients:
Two 6 oz salmon fillets, cut into cubes
Marinade
1 tbs cooking wine, Shao Hsing or dry sherry
1 tbs cornstarch
1/4 tsp salt
1 tbs olive oil
Spicy
1 tbs Miso (fermented soybeans)
2 cloves garlic, minced
2 tsp fresh minced ginger
2 green onions, slice
1/2 cup white onions
Vegetables
1/2 cup green beans, cut into 2 inch lengths
1/4 cup water chestnuts, sliced
2 button mushrooms, sliced
Thickening
1/4 cup vegetable broth
1 tsp sugar
1 tsp cooking wine

Directions:
In a medium bowl, combine the marinade and add fish to coat well. Marinate for 30 minutes to 1 hour.
Heat 2 tbs oil. Stir-fry fish until color changes. Remove from heat. In the same sauté pan, stir-fry spicy ingredients until fragrant. Add the vegetables and 1 tbs water to steam the vegetables. Cook for 3 minutes. Return fish into the sauté pan. Add the thickening ingredients and toss lightly. Cook until the sauce has thickened. Serve.