Orange Roughy Stir-Fry - cooking recipe

Ingredients

2 tablespoons sesame oil, divided
1 medium onion, cut into thin wedges
2 cloves garlic, pressed
1 tablespoon minced fresh ginger
1 lb orange roughy fillet, cut into 1-inch cubes
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (your favorite variety)
1 large red bell pepper, cut into thin strips
2 teaspoons cornstarch
1/4 cup water
1/4 cup dry white wine
1/4 cup soy sauce
1/2 teaspoon hot sauce (or to taste)
hot cooked rice

Preparation

In a large skillet or wok, heat 1 tablespoon oil until it is hot over medium-high heat.
Add in the onion, garlic, and ginger; stir frequently for 2-3 minutes; remove from skillet Heat the other 1 tablespoon oil in the skillet until it is hot.
Add fish cubes, broccoli, mushrooms, and red bell pepper to the skillet; stir constantly 3-4 minutes or until fish flakes easily.
Add onion mixture back to the skillet; stir to combine.
In a measuring cup or small bowl, whisk the cornstarch, water, wine, soy sauce, and hot sauce.
Pour mixture into the skillet; stir for 1 minute or until thickened.
Serve over hot cooked rice.