Fish Stirfry with Teriyaki Sauce

Stirfry is the simple technique used in Asian cooking. Home cooks are eager to lean this method because it is quick and always includes some kind of vegetables. This method starts with the sauce for the dish, such as simply using chicken broth with cornstarch, cooking wine, and soy sauce. I created this recipe to use as little preparation as possible for one primary reason – most people are living in a busy society. Many women have to work to support the family, and they should not have to spent too much of their time just to prepare home-cooked meals for their loved ones. Most grocers now carry well known ready-made sauces to make life easier for women who want to impress her friends.

Ingredients:
Two 6 oz tilapia fillets, cut into big chunks
1 tbs dry sherry or shaoxing wine
2 tbs cornstarch
Sauce
1/2 cup brand name teriyaki sauce
2 tbs lime juice
1/4 tsp black pepper
2 tbs mirin (sweet cooking wine)
Vegetables
1 cup button mushrooms, thickly sliced
2 cloves garlic, minced
1/2 cup white onions, thickly sliced
1/2 cup carrots, thickly sliced
1/2 cup green bell peppers, diced

Garnish with chopped cilantro

Directions:
In a bowl, place fish, cooking wine, and cornstarch. Mix well and marinade for 30 minutes.
In another bowl, combine all the sauce ingredients and set aside.
In a sauté pan, heat 2 tbs olive oil. Add the fish and pan-fry until fish are crispy (2 minutes on each side). Remove fish from pan.
In the same pan, stir-fry white onions for a few minutes. Add garlic, and cook until fragrant (about 1 minute). Add carrots and mushrooms. Stir and cook for 2 minutes or until wilted. Add green bell peppers and the sauce. Bring to boil. Return the fish back into the boiling sauce. Cook until thickened (about 1 minute). Pour onto a serving plate and sprinkle with chopped cilantro.