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Swordfish: Uncle Bob's Swordfish Stir-Fry

Source of Recipe


Michele Gerhard






List of Ingredients



• One 4-ounce pkg. cellophane noodles
  
• 1/2 cup chicken broth
  
• 3 Tbsp fresh lime juice
  
• 1 Tbsp Oriental fish sauce
  
• 1 Tbsp sugar
  
• 1 Tbsp cornstarch
  
• 1 tsp chili purée with garlic
  
• Cooking spray
  
• 1/2 lb. boneless swordfish fillet, cut into 1-inch pieces
  
• 1 tsp canola oil
  
• 1/2 red bell pepper, thinly sliced
  
• 2 cloves garlic, pressed
  
• 1 Tbsp minced fresh ginger
  
• 1 large cucumber, peeled, seeded, sliced
  
• 1/3 cup chopped green onions
  
• 1/4 cup chopped fresh cilantro
  






Instructions



1. Cook cellophane noodles according to package directions; drain noodles and set aside. Combine broth, lime juice, fish sauce, sugar, cornstarch and chili purée; set aside.
   
   
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot; add fish and stir-fry 2 to 3 minutes or until tender. Remove fish from skillet; set aside.
   
   
3. Pour oil into skillet; add bell pepper, garlic and ginger, and stir-fry 1 minute. Add cucumber and stir-fry 30 seconds. Stir in broth mixture; bring to a boil. Boil 1 minute. Return fish to skillet; add green onions and cilantro, stirring until coated. Serve over hot cooked cellophane noodles.
   
   Makes 2 servings.