Ingredients

• safflower oil or unsalted butter
• 1 onion, diced
• 1 green pepper, diced
• 1/2 lb. mushrooms, diced
• 1 1/2 lbs. fish, boned
• 1 1/2 cups vegetable stock
• 4 tsp. flour
• 1 tsp. soya sauce
• 1/2 tsp. ginger
• 2 tbsp. sherry (optional)

Directions

1. Coat wok with oil or butter. Saute vegetables in the order listed, placing each new vegetable in centre of wok.
2. Cut fish into bite-sized pieces and saute quickly. Add remaining ingredients and stir together.

Serves 4.

Attribution: Stir-Fried Fish by Trish Hines, Wyebridge, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.