Recipe for Stir-Fry Coley with Ginger

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 tbl	Olive or sunflower oil, (30ml)
375 gm	Coley fillets, thawed if frozen, skinned and cut into small pieces (12oz)
3 x	Spring onions, sliced
1 x	Garlic clove, crushed
1/2 x	Cm, (1-inch) piece of fresh root ginger, grated
2 x	Carrots, cut into thin strips
3 x	Celery sticks, sliced thinly
1 x	Red pepper, de-seeded and chopped
200 gm	Bean sprouts, (7oz)
1 tbl	Light soy sauce

Instructions:

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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