Recipe: Weight Watchers Ginger Stir-Fried Monkfish

WEIGHT WATCHERS GINGER STIR-FRIED MONKFISH

1 pound monkfish, cut into 1 1/2-inch cubes
1 tablespoon reduced-sodium soy sauce
1 teaspoon plus 1 tablespoon cornstarch
2/3 cup vegetable broth
1/4 cup plus 2 tablespoons oyster sauce
2 tablespoons dry sherry
1/2 teaspoon sugar
1 6-ounce package sliced portobello mushrooms, halved
1/2 pound asparagus spears, cut into 2-inch pieces on the diagonal
1/4 pound snow peas
1/4 cup water
1/2 tablespoon canola oil
1/2 tablespoon grated peeled fresh ginger
1 large garlic clove, minced

Combine monkfish, soy sauce and 1 teaspoon of the cornstarch in a bowl. Set aside to marinate.

For the sauce, mix together the broth, oyster sauce, sherry, sugar and the remaining tablespoon of cornstarch in a second bowl.

Heat a nonstick wok or a large nonstick skillet over very high heat. Add the mushrooms and stir-fry until browned, about 4 minutes, then transfer to a plate.

Add the asparagus, snow peas and water. Stir-fry until bright green, about 3 minutes, then transfer to the plate.

Reheat the pan over high heat. Swirl in the oil. Stirring constantly, add the ginger and garlic, then the fish and marinade. Stir-fry until the fish is opaque, about 2 minutes.

Return the vegetables to the pan, add the sauce, and stir-fry to heat through, about 2 minutes.

Makes 4 servings

Nutritional information per serving: 164 cal., 4 g fat (1 g sat.), 28 mg chol., 12 g carb., 4 g fiber, 21 g pro.

Source: Weight Watchers' Cook It Quick!