Stir-fry Coley With Ginger

Freedom is not only the principle in the Christian life. Freedom is for something. God has set us free for holiness. He has set us free from the guilt and bondage of sin – but not in order that we might become enslaved to the very sins for which Christ died to redeem us!... No action which is contrary to the plain Word of God can ever be legitimate for the Christian. No appeal to spiritual freedom or to providential circumstances can ever make what is ethically wrong anything else but sinful. For the Christian is free only to love and obey the law of God. Therein lies his true freedom.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

2	T	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	T	Light soy sauce
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 372 Calories From Fat: 130 Total Fat: 14.8g Cholesterol: 37.4mg Sodium: 1337.5mg Potassium: 681.4mg Carbohydrates: 25.1g Fiber: 8.1g Sugar: 8.9g Protein: 35.5g