Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen swordfish, shark, or tuna steaks, cut 1 inch thick
½ cup water
2 tablespoons Worcestershire sauce
1 teaspoon cornstarch
½-1 teaspoon grated fresh ginger
½ teaspoon instant chicken bouillon granules
⅛ teaspoon onion powder
1 tablespoon cooking oil
3 cups loose-pack frozen broccoli, carrots, water chestnuts, and red peppers, thawed and drained
1 (3 ounce) can chow mein noodles or 1½ cups hot cooked rice
Thaw fish, if frozen. Cut the fish into 1-inch cubes. Set aside.
For sauce, stir together the water, Worcestershire sauce, cornstarch, ginger, chicken bouillon granules, and onion powder in a small bowl. Set aside.
Pour cooking oil into a wok. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the thawed vegetables for 2 to 3 minutes or until crisp-tender. Remove the vegetables from the wok.
Add the fish to the hot wok. Stir-fry for 3 to 5 minutes or just until the fish begins to flake easily. Push the fish from the center of the wok.
Stir the sauce; add to the center of the wok. Cook and stir till thick and bubbly. Return the vegetables to the wok. Stir all ingredients together to coat with the sauce. Cook and stir for about 1 minute more or until heated through. Serve over chow mein noodles or hot rice.