A dish so rich in flavor and quick to prepare it’ll make you forget your favorite take-out number.
1 tbsp [15 ml] vegetable oil
2 tsp [10 ml] sesame oil
2 tbsp [30 ml] finely grated ginger
1 clove garlic
10½ oz [300 g] firm white fish fillets, cut into pieces
7 oz [200 g] broccolini (or broccoli), trimmed in long-stemmed bouquets
¼ cup [60 ml] chicken stock
1 tbsp [15 ml] soy sauce
1 tsp [5 ml] freshly ground black pepper
2 handfuls of bean sprouts cooked brown or sticky rice
Heat a wok or a large frying pan over high heat. Add the oil, sesame oil, ginger, garlic and fish and cook for 2-3 minutes or until the fish is just cooked. Add the broccolini and the combined stock, soy sauce and pepper and cook for a further 1-2 minutes or until the broccolini is tender.
Serve over bean sprouts and rice.
Recipe Credit: Adapted from Donna Hay, 10-Minute Meals