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1 pound swordfish steaks
1 tbsp toasted sesame oil
1 tbsp light sesame oil
1 bunch scallions, thinly sliced
2 tbsp freshly grated ginger
1/2 cup water chestnuts
1 tbsp tamari
1/2 tsp black pepper
Up to 1/4 cup water
1 cup snow peas, with stems removed
1/2 cup grated carrot
2 tbsp sesame seeds
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Method :
Wash
swordfish steaks and cut into 1/2" strips about 4" long. Heat toasted
sesame oil and light sesame oil in medium skillet. Sauté scallions and
ginger until scallions are tender. Add water chestnuts, tamari, pepper,
and strips of fish. Sauté briefly, then add a little water and cook,
covered until fish is nearly done. Stir in snow peas, grated carrot, and
sesame seeds, and cook for 2-3 minutes longer, or until fish is cooked
through and snow peas are bright green but still crisp. Serve over hot
soba noodles.
Toasted
sesame oil, spicy ginger, fresh snow peas, and crisp water chestnuts add
an oriental flavor to this colorful fish dish. Serve over hot soba
noodles with a simple salad of sliced cucumbers and diced tomatoes.
Serves 4 - 6
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