| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury’s, Sainsbury8 | 4 | servings | |
INGREDIENTS
| 2 | tb | Olive or sunflower oil; (30ml) |
| 375 | g | Coley fillets; thawed if frozen, |
| ; skinned and cut | ||
| ; into small pieces | ||
| ; (12oz) | ||
| 3 | Spring onions; sliced | |
| 1 | Garlic clove; crushed | |
| 2 1/2 | 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 | g | Bean sprouts; (7oz) |
| 1 | tb | Light soy sauce |
| 2 | tb | Dry sherry |
INSTRUCTIONS
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.
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