Instructions: Combine 2 tablespoons oyster sauce, the vinegar, ginger, soy sauce and half
of minced garlic. Add fish, turning to coat; cover and refrigerate about 30 minutes (no longer, or fish will become mushy).

In non-stick skillet or seasoned wok, heat 2 teaspoons oil over high heat.

Add remaining garlic and stir-fry 30 seconds. Add sprouts, snow peas, green onions, and sweet red pepper. Stir-fry 2 minutes or until tender-crisp.

Stir in remaining oyster sauce, the sesame oil, sugar, and pepper.

Remove from skillet and set aside.

Drain fish, discarding marinade. Heat remaining oil in small skillet; add fish. Stir-fry about 4 minutes or until done. Add vegetables; gently toss. Heat through and serve immediately.

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