1 lb. white fish (swordfish is great)
1/2 c. white wine
1 tsp. ground or fresh ginger
1 tsp. garlic powder or 2 cloves garlic, minced
1/2 tsp. pepper
1/2 tsp. onion powder
2 tbsp. sesame oil
1 tbsp. butter
2 c. mushrooms, sliced
1/2 c. diagonal sliced celery
1/2 c. green onion
1 c. sliced broccoli

Cut fish into 1 inch chunks. Marinate fish for 15 minutes in wine, ginger, garlic, onion powder, pepper, sugar and sesame oil. Melt butter in a wok or frying pan. Cook vegetables until tender crisp. Add fish with marinade to the vegetables and cook at medium heat until the fish flakes. This goes well with brown rice, fresh fruit and Hawaiian bread. My favorite wine with this is French colonebard. Serves 4.