Fish Vegetable Stir-Fry
A fish and vegetable stir-fry featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 vegetable onion
- 1 Garlic clove
- 20 g fresh ginger
- 200 g carrots
- 200 g leeks
- 2 red bell peppers
- 4 tbsp oil
- 500 g firm fish fillet (cod, redfish)
- 0.25 l vegetable broth (from a jar)
- 2 tbsp Soy sauce
- 200 g mung beans
- Salt
- Pepper
- crab crackers (from the Asian store)
Instructions
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1.
Peel and finely chop ginger and garlic. Peel onion, halve it, and slice into thin strips. Clean leeks, wash them, and cut into rings. Wash carrots, peel them, split lengthwise, and cut into 5 cm long strips. Wash bell peppers, halve them, remove seeds, and cut into rings. Heat oil in a wok, briefly sauté ginger and garlic, then add the remaining vegetables and stir-fry for 5 minutes while stirring. Rinse fish, pat dry, cube into 3 cm pieces, add to the wok, and cook for 3 minutes. Pour in vegetable broth. Season with salt and pepper. Add soy sauce and mung beans, simmer for another 3 minutes, and serve with crab crackers.
