peterb@homxa.att.com (Peter L Berghold) (09/28/90)
Calling this a stir fry is probably a misnomer. BUT, I whipped this up one
night for supper and it was very popular with the family.
Tuna and Swordfish Stir Fry
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+ 3/4 Lb of FRESH Tuna Steak
+ 3/4 Lb of FRESH Swordfish Steak
+ 10 oz of baby carrots.
+ 1 can water chestnuts
+ 2 cloves garlic
+ Sesame Oil
+ Rice Flour
+ Juice of 1/2 lemon
+ 1 T Soy Sauce
+ 1/2 cup of White Wine (or sake)
Cut the fish into bite size pieces. Dredge the pieces
in the rice flour and let stand.
Crush the garlic.
Heat 1T of sesame oil in the bottom of a wok or heavy
skillet. Stir fry the carrots and water chestnuts until NOT
quite done.
Place vegetables aside. Put more oil in the wok, add
the garlic and cook fish until done. Cubes should be golden
brown on surface.
Return vegetables to wok. Add juice of lemon to the
wok. Add the soy sauce and wine. This will thicken
immediately.
Serve immediatly with steamed rice.
Serves 4 amply.
--
HUMAN: Peter L. Berghold AT&T HRSAG
MACHINE: plb@violin.att.com -or- uunet!allegra!violin!plb
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