Stir-fry Coley With Ginger
| 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)
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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