Peking Fish Food

PEKING FISH

Peking Fish image

Hook, line and sinker, this flavorful recipe is sure to be a hit!

Provided by Betty Crocker Kitchens

Categories Entree

Time 42m

Yield 4

Number Of Ingredients 16

Ingredients

1/2 cup water
1/4 cup hoisin sauce
2 garlic cloves, finely chopped
2 tablespoons grated gingerroot
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 pound halibut fillet, 1 inch thick
1 teaspoon cornstarch
2 teaspoons dry sherry or water
1 teaspoon chili or vegetable oil
1 pound broccoli, cut into flowerets and 2x1/2-inch pieces (4 cups)
3 small carrots, sliced
1 medium yellow or red bell pepper
1 small red onion, cut into wedges
2 tablespoons water

Steps:

Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.

Nutrition Facts : Calories 195, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

PEKING FISH

Peking Fish image

Make and share this Peking Fish recipe from Food.com.

Provided by ratherbeswimmin

Categories Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 276.2, Fat 4.4, SaturatedFat 0.6, Cholesterol 47, Sodium 888, Carbohydrate 22.5, Fiber 2.3, Sugar 7.1, Protein 35

PEKING STYLE CHICKEN

Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
Coat chicken pieces in cornstarch. Dip into beaten egg whites.
Saute the chicken in hot oil until crispy and brown.
Drain oil from the pan and add sauce.
Cook for 5 minutes over low heat.

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