Swordfish and Mixed Vegetable Stir-Fry
Better Homes and Gardens

8 ounces fresh or frozen swordfish, shark, or tuna steaks, cut 1 inch thick
1/2 cup water
2 tablespoons white wine Worcestershire sauce or Worcestershire sauce
1 teaspoon cornstarch
1/2 to 1 teaspoon grated gingerroot or 1/8 teaspoon ground ginger
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon onion powder
1 tablespoon cooking oil
3 cups loose-pack frozen broccoli, carrots, water chestnuts, and red peppers, thawed and drained
1 (3-ounce) can chow-mein noodles or 1-1/2 cups hot cooked rice

Thaw fish, if frozen. Cut fish into 1-inch cubes. Set aside. For sauce, in a small bowl stir together the water, white wine Worcestershire sauce or Worcestershire sauce, cornstarch, gingerroot or ground ginger, chicken bouillon granules, and onion powder. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the thawed vegetables for 2 to 3 minutes or till crisp-tender. Remove the vegetables from the wok or skillet. Add the fish to the hot wok or skillet. Stir-fry for 3 to 5 minutes or just till the fish begins to flake easily. Push fish from the center of the wok or skillet. Stir sauce. Add sauce to the center of wok or skillet. Cook and stir till thickened and bubbly. Return vegetables to the wok or skillet. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve over chow mein noodles or hot rice. Makes 2 servings.