Monkfish Stir Fry

1 pound monkfish, cut in 1 inch cubes
4 stalks celery, cut diagonally
2 small zucchini, cut in 1/8 inch rounds
1 medium red pepper, thinly sliced
3 tablespoons peanut oil
1/4 pound mushrooms, quartered
1/4 cup soy sauce
2 tablespoons sherry
1/2 cup flour

Heat wok until very hot. Add 2 Tbsps. peanut oil and coat sides. Let oil
heat for a few seconds. Add celery and cook about 3 minutes, stirring
occasionally with wooden spoon. When just tender, transfer to platter. Add
zucchini to wok and stir fry for 2 to 3 minutes. When tender, transfer to
platter with celery. Add onion to wok. When half cooked, add red pepper
and cook about 2 minutes, stirring occasionally. Transfer to platter with
other vegetables. Next, stir fry mushrooms for 2 to 3 minutes; transfer to
platter. Dredge fish in flour. Add 1 Tbsp. more peanut oil to wok. Heat to
very hot. Stir fry fish in 2 to 3 batches. Do not allow cubes of fish to
touch each other in wok. Transfer to platter. After fish is cooked and
removed from wok, add soy sauce and sherry to wok and mix. Return fish to
wok and toss briefly to coat. Next add vegetables to wok and toss briefly
to coat with soy mixture and to heat briefly. Serve immediately.


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