Swordfish Stir-Fry - cooking recipe

Ingredients

2 (8 ounce) swordfish steaks, 1 inch thick
2 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 teaspoon minced garlic
1 teaspoon peeled minced gingerroot
1/2 cup low sodium chicken broth
1/4 cup unsweetened pineapple juice
1 tablespoon cornstarch
3 tablespoons tomato paste
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon peanut oil
1 small onion, thinly sliced
2/3 cup diagonally sliced carrot
1/4 lb fresh snow pea pods, trimmed
1 1/3 cups sliced fresh mushrooms
1/3 cup chopped green onion
1 cup fresh broccoli florets
3 cups cooked rice

Preparation

Cut swordfish into 1-inch pieces; place in a shallow dish.
Combine soy sauce, sherry, garlic, and gingerroot, stirring well; pour over fish.
Cover and marinate in refrigerator up to 4 hours.
Combine the chicken broth and the next 5 ingredients; stir to combine; set aside.
Remove fish from marinade, discarding marinade.
Coat a wok or large nonstick skillet with cooking spray.
Add in oil; heat at medium-high until hot.
Add fish; stir-fry 3 minutes or until tender; remove from wok; set aside and keep warm.
Coat wok with cooking spray; heat at med-high heat until hot.
Add in onion; stir-fry 1 minute; add in carrot; stir-fry 1 minute.
Add in snow peas, mushrooms, and green onions; stir-fry 2 minutes or until crisp tender.
Add in broccoli; stir-fry 1 minute.
Return fish to wok; stir in reserved broth mixture.
Cook, stirring constantly, until mixture is thickened; serve over rice.