1/2 cup plus 2 tablespoons water
1/4 cup Hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons gingerroot, grated
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons cornstarch
1 pound halibut or sea bass fillets, about 1 inch thick
2 teaspoons dry sherry
1 teaspoon chili or olive oil
4 cups broccoli, cut into florets
3 small carrots, julienne cut
1 medium yellow or red bell pepper, cut into 3/4 inch pieces
1 small red onion, cut into wedges

Mix 1/2-cup water, the Hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch. Cut fish into 3/4-inch pieces. Mix remaining 1-teaspoon cornstarch and the sherry in a medium glass bowl. Add fish and toss to coat. Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add 1/2 teaspoon chili oil, add the fish and stir-fry about 3 minutes or until fish flakes easily. Remove fish from the skillet.

Add remaining chili oil to skillet or wok. Add broccoli, carrots, bell pepper, onion and remaining 2 tablespoons water. Cover and cook 5-7 minutes or until vegetables are crisp tender, stirring occasionally. Stir in Hoisin sauce mixture and cook until thickened, stirring continually. Add fish and heat through. Serve with rice.

Makes 4 Servings
Serving Size: 4 ounces fish and 8 ounces vegetables