Name: Stir-Fry Coley with Ginger
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

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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