Peking Fish - cooking recipe

Ingredients

1/2 cup water, plus
2 tablespoons water
1/4 cup hoisin sauce
2 garlic cloves, minced
2 tablespoons grated gingerroot
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons cornstarch
1 lb halibut fillet (1-inch thick)
2 teaspoons dry sherry
1 teaspoon chili oil
4 cups broccoli florets (2 x 1/2 inch pieces)
3 small carrots, sliced
1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces
1 small red onion, cut into wedges

Preparation

In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
Cut fish into 3/4-inch pieces.
Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.