Let me just warn you.  This has a lot of steps.  None of them are particularly hard and if you prep everything first, you’ll have a much easier time of it. You could add anything you wanted to this, my recipe is really only a guideline.  That being said, there was enough for probably eight reasonable servings.

Halfway through the recipe, I realized that it was going to be way too much for my wok, so I decided to do it in stages – it came out fine. As each stage came out of the wok, I put it in a huge serving bowl.  When everything was in the bowl, I tossed it and served.

Sauce:
1/2 cup vegetable broth
2 Tablespoons Soy sauce
2 Tablespoon rice wine vinegar
1 teaspon sesame oil
1 Tablespoon canola oil
3 Tablespoons peeled ginger chopped
1 large clove of garlic peeled and chopped (mine was huge, use more if yours isn’t)
1 big pinch of red pepper flake
Slurry made with 1 tablespoon water and 1 teaspoon corn starch (in a small container, combine water and cornstarch, whisk with a fork until it’s all dissolved, set aside)

Combine everything except the canola oil, garlic and ginger in a mixing bowl, whisk till the sugar is dissolved and set aside.
In a sauce pan, heat the canola oil, when it’s hot, add the garlic and ginger and cook until you can really smell it and it’s starting to get golden brown.
Add the broth mixture, and boil until thick and slightly shiny – about a minute or two. Remove from heat and set aside.

Stir fry:
1 head of cabbage, sliced
1 red pepper julienned
1 yellow pepper julienned
4 carrots peeled and julienned
1 bunch of snow peas
1 bunch of sugar snap peas
3 scallions chopped
1 can of sliced water chestnuts
4 mahi filets
toasted sesame seeds

Optional:
1 box of noodles – I used whole wheat angel hair, but you could use rice sticks, lomein noodles, anything you like.  Prepare, cool, toss with a little bit of canola oil so that they don’t stick together and set aside.

Prep all your vegetables and fish.  Don’t combine them. If you have a smaller wok and need to do it in stages, put like sturdiness together.  i.e. the carrots and the peppers together, the sugar snap and the snow peas together.

Don’t I look organized?  ha!

For the fish, rinse and pat dry and slice into cubes

Believe it or not, this was frozen Mahi Mahi from Publix.  Open the package and leaving the individual packets in tact, put them in cool water and allow to thaw, changing the water every so often.  When you can feel that they’re soft, about a half hour, carefully open the packages, drain, rinse and pat dry.  You can’t believe how good these are.

Heat a wok on high heat, get your serving bowl ready if you’re going to be cooking in batches. Add a squirt of peanut or canola oil to your wok and decided what order you’re going to cook.  I started with the sugar snap and snow peas

added the peppers carrots and scallion to that

When they were all “tender crisp” I transferred them to the serving bowl and added the cabbage

cooked them till tender crisp and transferred them.  Then I added a little more oil and cooked the fish.  When they were almost opaque, I added the water chestnuts just to heat them up. When the fish was opaque I transferred them to the serving bowl.

I added the noodles to heat them back up (and don’t tell anyone, but I let some of them crunch, I like a few of them crunchy!)

I added a little bit of the sauce to each batch, but I think next time I’ll just pour it over the bowl before I toss.

Transfer that to the bowl, toss and serve.  Everything was still super hot and fresh.

We added a little mild chili sauce on the plate, my daughter added a little teriyaki.

Delicious, satisfying and pretty healthy with lots of tender crisp vegetables and super color.  We really enjoyed this.

It is OK to use my photos or content provided a link back and proper crediting is given