Wok Vegetable Fish Stir-Fry

Ingredients

• 600 g cod fillet (ready-to-cook, skinless)
• 4 egg whites
• 5 tbsp cornstarch
• 5 tbsp rice wine
• Salt
• 250 g bamboo shoots
• 1.5 cm fresh ginger
• 2 Spring Onions
• 2 Garlic cloves
• 2 red bell peppers
• 2 tbsp sesame oil
• 2 tbsp Light soy sauce
• Pepper

Instructions

1. 1.

   Wash the fish, pat dry and cut into bite-sized cubes. Beat the egg whites with 4 tbsp cornstarch. Stir in 1 tbsp rice wine and a pinch of salt. Add the fish cubes, mix well, and marinate for about 15 minutes.

2. 2.

   Meanwhile, drain the bamboo shoots. Peel and finely chop the ginger. Trim the spring onions and cut them into rings along with the green part. Peel and crush the garlic cloves. Wash the bell peppers, halve, deseed, and cut into large pieces. Heat oil in a wok and add the fish cubes directly from the marination; fry for about 3 minutes on all sides, then remove with a slotted spoon. Add spring onions, garlic, and ginger to the wok and sauté. Add bell pepper and bamboo shoots and stir-fry for about 1 minute. Return the fish and deglaze with remaining rice wine. Whisk 1 tbsp cornstarch with soy sauce until smooth, season with a pinch of pepper, and pour over the dish. Stir and cook for 1 minute. Drizzle sesame oil to taste. Adjust seasoning and serve on preheated plates.