Spicy Fish and Vegetable Stir-Fry

Instructions

1. Step 1

   Cut the fish and vegetables as specified, keeping the raw fish separate from the produce.

   Cookware: cutting board, kitchen knife

2. Step 2

   Place the fish in a mixing bowl and gently toss it with 1 ¾ tbsp (15 gr) cornstarch, the salt, and black pepper until evenly coated.

   Ingredients used: 15.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 3.0 gr Salt, 600.0 gr White Fish

   Cookware: mixing bowl

3. Step 3

   In a second mixing bowl, whisk the soy sauce, rice vinegar, water, sugar, sesame oil, and remaining 1 ¼ tbsp (10 gr) cornstarch until smooth. Set the sauce aside.

   Ingredients used: 10.0 gr Cornstarch, 30.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 12.0 gr Sugar, 120.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the wok over high heat. Add 2 tbsp (30 ml) cooking oil, then cook the fish in two batches, turning gently, until lightly browned and the thickest pieces reach 63°C, about 3 minutes per batch. Transfer to a clean plate.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

5. Step 5

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) cooking oil. Add the broccoli, carrots, and scallion whites, then stir-fry until the vegetables begin to soften, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Broccoli, 2.0 piece Carrot, 2.0 piece Scallion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Add the bell peppers, garlic, ginger, and red chili peppers. Stir-fry until fragrant and the peppers are crisp-tender, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 12.0 gr Garlic, 15.0 gr Ginger, 2.0 piece Red Chili Pepper

   Cookware: spatula, wok

7. Step 7

   Whisk the prepared sauce again, pour it into the wok, and stir over high heat until bubbling and lightly thickened.

   Timer: 2 min (fixed)

   Cookware: spatula, whisk, wok

8. Step 8

   Return the cooked fish to the wok and add the scallion greens. Fold gently until the fish is coated and heated through, then serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Scallion

   Cookware: spatula, wok