- 4
Ingredients
- 4 oz white fish, suck as monkfish fillet
- 2 sprays sunflower oil
- 1 fresh jalapeno chile, seeded and finely chopped
- 1 " piece of fresh ginger, peeled and grated
- 3 oz raw shrimp, peeled and deveined
- 4 oz baby corn, sliced in half lengthwise
- 4 oz snow peas, trimmed
- 6 scallions, trimmed and chopped
- 1 tbsp soy sauce
- 4 oz squid, cleaned and cut into thin slices
- 4 oz fresh spinach leaves
- 3/4 cup bean sprouts
Preparation
Step 1
1. Discard any skin from white fish, rinse lightly, and pat dry on paper towels. Cut into smaller pieces.
2. Heat a wok and when hot, add the oil and heat for 10 seconds. Add the chile and ginger and stir-fry for 1 minute then add the white fish and shrimp and stir-fry for 2 minutes.
3. Add the baby corn, snow peas, scallions, and soy sauce and continue to stir-fry for 2-3 minutes, or until the fish is just cooked and the shrimp have almost turned completely pink.
4. Add the squid, spinach, and bean sprouts and continue to stir-fry for an additional 2 minutes, or until the fish, shrimp and squid are cooked. Serve immediately, divided equally among 4 warmed bowls.
Nutrients:
Calories: 172, Fat 2.9 g, Sat Fat 0.4 g, Salt 1.7 g