1/4 c. chopped ginger
5 garlic cloves, minced
2/3 c. soy sauce
1/2 c. dry sherry or red wine
3 lb. swordfish, cut into cubes
1/3 c. peanut oil
4 c. red bell pepper, chopped
4 c. broccoli flowerets, blanched
2 c. snow peas, trimmed
2 c. minced scallions
2 c. fish or chicken stock
2 tbsp. oyster sauce
2 tbsp. dark sesame oil

Combine first 4 ingredients with swordfish; marinate for 20 minutes. Drain, save marinade. Heat 1/4 cup oil in wok until smoking; add fish and cook 2 minutes, stirring until browned.

Remove fish, wipe wok clean. Add remaining oil and stir fry peppers and broccoli for 2 minutes; add peas and scallions and cook 1 minute. Add fish, marinade, stock, oyster sauce and sesame oil; bring to a boil. Serve 1 1/2 cups over rice. Total cost without fish $11-12.