This is one of the dishes that I have when I am craving vegetables and feel the need to be healthy. I haven’t done so here, but I have been known to have over ten different vegies in this! It is also good with tofu. The tofu cubes that you find at the supermarket work well.
Ingredients
400gm white firm fish
1” ginger thinly sliced
1 clove garlic crushed
12 snow peas sliced on the diagonal in 1cm strips
¼ red capsicum sliced into 5 cm julienne
1 brown onion sliced into moons
1 large carrot sliced into 5 cm julienne
12 beans sliced on the diagonal into 5cm strips
cornflour
I tblsp light soy
1 tblsp oyster sauce
1 tblsp shaoxing
Method
Heat some canola oil in a wok. Lightly dust the fish in cornflour and stir fry over a very high heat until just colouring. Remove and put on paper towel.
Reduce the heat to medium hot and add a tiny bit more oil to the wok. Stir fry the garlic and ginger being careful not to burn them which will make them go bitter. After about one minute, add the vegies and stir fry for a further 3-4 minutes. When the vegies are nearly done (I always believe that the best way to judge this is to taste them!) add the sauces and return the fish to the wok. Stir through until sauce begins to thicken.
Serve with some steamed jasmine rice and a garnish of fried shallots (if you feel so inclined).
Recent Comments