Angelique
06-21-2006, 07:48 PM
Ingredients:
1 tbsp oil
1 egg lightly beaten
10 oz white fish fillets
1 clove garlic crushed
1/4 cup frozen peas
2 spring onions sliced
10oz broccoli florets
1 small capsicum, finedly chopped
6 1/2 ozbutton mushrooms halved
1 carrot sliced
2 tbsp water
1 tbsp soy sauce
1/2 tsp ground ginger
Directions:
Heat a little of the oil in a wok or heavy based frying pan, swirling gently to coat the base and sides. Add egg and cook until set, remove, roll up and finely slice. Set aside.
Cut fish into chuncks. Add remaining oil to wok and heat, swirling to cost. Add fish and garlic, stir-fry over high heat until flesh has turned white. Remove and set aside.
Add peas, onions, broccoli, capsicum, mushrooms and carrot; stir-fry for 2 mins.
Return fish to wok. Mix together water, soy sauce, ginger and five spice. Return egg slices to the wok and stir-fry for 1 min or until the fish is warmed through. Remove the wok from the heat and serve with steamed rice or noodles
1 tbsp oil
1 egg lightly beaten
10 oz white fish fillets
1 clove garlic crushed
1/4 cup frozen peas
2 spring onions sliced
10oz broccoli florets
1 small capsicum, finedly chopped
6 1/2 ozbutton mushrooms halved
1 carrot sliced
2 tbsp water
1 tbsp soy sauce
1/2 tsp ground ginger
Directions:
Heat a little of the oil in a wok or heavy based frying pan, swirling gently to coat the base and sides. Add egg and cook until set, remove, roll up and finely slice. Set aside.
Cut fish into chuncks. Add remaining oil to wok and heat, swirling to cost. Add fish and garlic, stir-fry over high heat until flesh has turned white. Remove and set aside.
Add peas, onions, broccoli, capsicum, mushrooms and carrot; stir-fry for 2 mins.
Return fish to wok. Mix together water, soy sauce, ginger and five spice. Return egg slices to the wok and stir-fry for 1 min or until the fish is warmed through. Remove the wok from the heat and serve with steamed rice or noodles