| 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.
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