Fish in Black Bean Sauce

FISH IN BLACK BEAN SAUCEI wanted to make something different with fish, so I tried this recipe and I liked it.

1 tbsp. sesame oil
1 lb. white flesh fish (cod or halibut), cut bite size
1 medium onion, slivered lengthwise
1 clove garlic, minced
2 tsp. freshly minced gingerroot
2 large green, red, yellow, or orange peppers, cut into chunks (I omitted)
2 cups sliced fresh mushrooms
2 cups fresh pea pods (or frozen, thawed) (didn’t have any so I omitted)
1/4 cup black bean sauce
1 tbsp. water
1 tbsp. low-sodium soy sauce
2 tsp. granulated sugar
2 tsp. cornstarch

Heat oil in large non-stick wok or skillet until hot.  Add fish.  Stir fry for 2 minutes.  Add onion, garlic, and ginger.  Stir fry for 2 to 3 minutes until onion is soft.  Remove to bowl with slotted spoon.  Boil remaining liquid until reduced to 1/4 cup.

Add peppers, mushrooms, and pea pods. Stir fry for 1 minute.

Combine black bean sauce, water, soy sauce, sugar, and cornstarch in small cup.  Pour over vegetables. Stir fry 3 to 4 minutes until vegetables are tender-crisp and sauce is thickened.  Add fish and onion.  Stir gently. 

Makes 6 cups.

Serve over a bed of rice.

1 cup:  138 Calories, 17 g Protein, 2.4 g Total Fat (0.3 g Sat, 32.5 mg Cholesterol), 616 mg Sodium, 3 g Dietary Fibre

Source:  Company’s Coming, Low-Fat Cooking

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