Stir-Fried Tuna with Ginger & Lemon Sauce

After many studies, scientists have proven that lemons are a source of diversity in our house. From cleaning bathrooms and kitchens, lemons also provide great benefits to the human body, such as colon cleansing.  Japanese people use lemons every day to detox their bodies by drinking a glass of lemon juice in the morning. I enjoy the aroma of lemon zest and lemon juice in pastries or making lemon sauce for basic stir-fried dishes. When used in cooking, lemons have seen many advantages, such as improving the quality of meats for  barbecuing, which will be softer and more tender if acid of lemon is used in marinating. A very unique, fast, and tasty dish is stir-fried tuna with green beans and ginger & lemon sauce. Again, my cooking blog has a very simple formula that offers a full range of nutrients that are needed daily.

Ingredients:
Two 6 to 8 oz. tuna fillets, cut into cubes
4 oz green beans
2 mushrooms, quartered
1/3 red onion, wedged
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 green onions, cut into 3 inch lengths
1 tbs peanut oil
1/2 tsp sesame oil
Lemon Sauce:
1/3 cup chicken broth
1 tsp cornstarch
2 tbs lemon juice
1 tbs soy sauce
1 tbs sake
1 tsp sugar
1/4 tsp salt
1/8 tsp black pepper

Directions:
In a bowl, whisk lemon sauce well.
In another bowl, toss tuna with sesame oil and 1 tsp soy sauce.
Cook green beans in a pot of boiling water for 1 or 2 minutes. Drain and set aside.
In a wok, add the remaining oil. Heat until smoking. Add fish and cook just until nearly opaque (about one or two minutes). Move tuna to a side of the wok.

Add garlic and ginger and mash into wok until fragrant.

Add mushrooms , red onions and mix well.

Stir tuna back with the mushrooms. Stir cooked green beans into wok and add lemon sauce.

While stirring constantly, cook until fish are opaque and sauce has thickened (about 1 minute). Add scallion and make a final stir and then serve. Slide ginger-lemon