Yellowtail, Asparagus and Mushroom Stir-Fry

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Ingredients:
2 Tbs. peanut oil
1 tsp. minced gingerroot
2 garlic cloves, minced
1/2 red onion, chopped
2 cups fresh asparagus spears chopped diagonally into 2 inch pieces
2 cups button mushrooms, quartered
1 1/2 pounds yellowtail fillet cut into 1/2 to 1 inch cubes
1/2 cup fish or chicken broth
2 Tbs. soy sauce
1/4 cup seasoned rice vinegar
1 Tbs. brown sugar
1 tsp. dried chili flakes
2 green onions, chopped
2 tsp. cornstarch mixed with equal part cold water

Preparation:
Heat oil, gingerroot and garlic in a wok or skillet over high heat for 1 minute.  Add onion and asparagus and stir-fry for 2-3 minutes.  Add mushrooms and yellowtail and lightly brown fish pieces evenly.  Add remaining ingredients and bring to a boil, stirring until thickened, about 1-2 minutes.

Serving suggestion:
Serve over steamed white rice.  You can also serve it with steamed white rice on the side with strips of seaweed and a dipping bowl of soy or tempura sauce.

History:
Recipe from Scott Leysath, the Sporting Chef.