Fish and Vegetable Stir-Fry with Egg

1Cut the fish fillets (1 lb) into bite-sized pieces and set aside.

2In a small bowl, whisk together soy sauce (2 tbsp), sesame oil (1 tbsp), ginger (1 tbsp), garlic (2 cloves), and red pepper flakes (½ tsp).

3Heat a large skillet over medium heat and add the mixed vegetables (2 cups). Stir-fry for 3-4 minutes until slightly tender.

4Push the vegetables to the side of the skillet and crack the eggs (3) into the empty space. Scramble the eggs (3) until cooked through.

5Add the fish pieces to the skillet and pour the soy sauce (2 tbsp) mixture over the fish and vegetables. Stir well to combine.

6In a separate bowl, mix cornstarch (1 tbsp) with water (¼ cup) to create a slurry.

7Pour the chicken broth (¼ cup) and cornstarch (1 tbsp) slurry into the skillet. Stir continuously until the sauce thickens, about 2-3 minutes.

8Garnish with chopped green onions (2) and serve hot over rice or noodles.