INGREDIENTS
2 lbs. wahoo
1 medium carrot, cut into thin strips
1/2 bunch of broccoli crowns
1/2 of a container of mushrooms, quartered
1/2 each red, yellow and orange bell pepper, thin strips
2 small cans sliced water chestnuts, drained
1 can baby corn
1 jar sweet chili sauce
1 jar black bean garlic sauce
Flour, seasoned with salt and pepper
Olive oil
8 servings of cooked rice
DIRECTIONS
Note: You can find black bean garlic sauce and the sweet chili sauce in the Asian section of your supermarket.
Cut wahoo into bite size cubes.
Flour the cubes.
In a shallow sauté pan fry the cubes until tender.
Set aside on paper towels.
In the same pan, sauté the vegetables with 2 TBSP. of olive oil, starting with the carrots.
Add 2 TBSP. of black bean sauce to the vegetables.
Add the baby corn and water chestnuts; heat through.
In a large sauce pan at medium heat, pour half of the jar of sweet chili sauce; simmer for a couple of minutes, then add the cubed fish, just making a thin layer of sauce over the fish.
Heat through.
On dinner plates layer rice, vegetables, then fish.
Serves 4.
