1 lb. fish fillets, sliced into ½” cubes
2 Tbsp. light soy sauce
1 Tbsp. Chinese rice wine
½ tsp. sesame oil
3 tsp. cornstarch divided
⅓ cup of chicken broth
1 Tbsp. oyster sauce
1 tsp. granulated sugar
4 tsp. water
3 Tbsp. peanut oil, divided
2 tsp. minced ginger, divided
8 oz. sliced mushrooms
¼ teaspoon salt
½ medium yellow bell pepper, seeded and chopped
½ medium red bell pepper, seeded and chopped
½ medium green bell pepper, seeded and chopped
1 cup chopped scallions
Place fish cubes in a medium bowl and add soy sauce, rice wine, sesame oil, and 2 teaspoons cornstarch. Marinate for 15 minutes.
Combine chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water. Set aside.
Heat a wok or medium skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add half the ginger. Stir-fry for 10 seconds. Add fish cubes. Stir-fry fish cubes for about 2 minutes or until they begin to brown. Remove fish and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remainder of ginger. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for 1 minute, sprinkling with salt. Add bell pepper and stir-fry for another minute. Splash vegetables with 1–2 tablespoons of water if they begin to dry out.
Push vegetables to the sides of the pan. Add chicken broth mixture and bring to a boil. Stir cornstarch and water and add into the sauce, stirring quickly to thicken. Once the sauce has thickened, add fish back into the pan. Stir-fry for another minute to mix ingredients. Top with scallions and serve hot.