Teriyaki Pollock and Vegetable Stir-Fry
For the stir-fry: Rinse the pollock, pat dry, and cut into bite-size chunks. Drizzle the pollock with 2 tablespoons of the teriyaki sauce and gently toss until well coated. Peel the carrots and coarsely grate them. Rinse the scallions and thinly slice them.
Heat 1 1/2 tablespoons of the oil in a wok. Add the carrots, scallions, bean sprouts and ginger, and stir fry until tender, about 4 minutes. Add the remaining teriyaki sauce, and the salt and pepper. Remove to a plate and keep warm.
Pat the pollock dry, season with salt and pepper, and toss in cornstarch. Heat the remaining oil in the wok. Add the fish and stir fry until cooked through, about 3-4 minutes. For serving: Divide the vegetables and fish between bowls. Serve with rice if desired.