Stir-fry coley with ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or sunflower oil; (30ml) |
| 375 | grams | Coley fillets; thawed if frozen, |
| ; skinned and cut | ||
| ; into small pieces | ||
| ; (12oz) | ||
| 3 | Spring onions; sliced | |
| 1 | Garlic clove; crushed | |
| 2½ | Cm; (1-inch) piece of | |
| ; fresh root ginger, | ||
| ; grated | ||
| 2 | Carrots; cut into thin | |
| ; strips | ||
| 3 | Celery sticks; sliced thinly | |
| 1 | Red pepper; de-seeded and | |
| ; chopped | ||
| 200 | grams | Bean sprouts; (7oz) |
| 1 | tablespoon | Light soy sauce |
| 2 | tablespoons | Dry sherry |
Directions
Heat the oil in a wok or large frying pan until sizzling hot. Add the fish and stir-fry for 2-3 minutes.
Add the onions, garlic, ginger, carrots, celery and pepper and cook for 2-3 minutes. Add the bean sprouts, soy sauce and sherry, toss well and cook for 1-2 minutes. Serve immediately. Converted by MC_Buster.
Converted by MM_Buster v2.0l.