(16 oz.) pkg. frozen cod fillets
1/2 of a 16 oz. pkg. Oriental-style frozen mixed vegetables
1/4 c. water
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tsp. cornstarch
1/4 tsp. crushed dried red pepper
1 tbsp. cooking oil
1 sm. sweet red or green pepper, cut into thin strips
1 clove garlic, minced
2 tbsp. chopped peanuts

Let frozen fish and vegetables stand at room temperature for 20 to 30 minutes. Cut fish into 1 inch cubes. Meanwhile, in a bowl stir together water, soy sauce, sherry, cornstarch and dried red pepper. Set mixture aside.

Preheat a wok or large skillet over high heat; add oil. Stir-fry fish pieces in hot oil for 3 to 5 minutes or until done, being careful not to break up pieces. Gently remove fish pieces from wok. (Add a small amount of cooking oil, if necessary.)

Stir-fry thawed mixed vegetables, sweet pepper, and garlic in hot oil 2 to 3 minutes or just until tender. Stir in soy sauce mixture. Cook and stir until bubbly. Stir in peanuts. Return fish pieces to wok or skillet. Cover; heat through about 1 minute. If desired, serve with mixture with hot cooked rice and garnish plate with fresh kumquats. (Add 112 calories for each 1/2 cup of hot, cooked white rice.) Makes 4 servings.