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  • 2016/06/30
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Stir-fried Fish with Lemongrass & Asian Greens

レシピ
材料・調味料 (6 人分)
900g Hokkien Noodles spray oil for cooking 500gFirm Fish Fillets, Cut Into Large Cubes 1 cloveGarlic, Crushed 1 tspGrated Ginger 2 stalksLemongrass, Finely Chopped 1 medium (170g)Red Onion, Sliced 2 xBaby Bok Choy, Quartered 1 bunchChinese Broccoli, Coarsely Chopped 1 medium (200g)Green Capsicum, Sliced 2 tbspHoisin Sauce 2 tbspMAGGI Oyster Sauce 1 tbspSalt-Reduced Soy Sauce 1 tbspRice Vinegar 1 cup (80g)Bean Sprouts
作り方
1
Prep Time: 10 minutes | Cooking Time: 10 minutes
Cook noodles according to pack instructions, drain, set aside. Spray a non stick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.

Reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. Add bok choy, broccoli and capsicum and stirfry until tender but still crisp.

Combine hoisin sauce, Oyster Sauce, soy sauce and vinegar; add into wok with fish; reheat. Remove from heat and stir in bean sprouts.

Serve immediately over noodles.
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