Stirfry Fish with Lemongrass & Asian Greens

Name: Stirfry Fish with Lemongrass & Asian Greens
Prep time: 600 s
Cook time: 600 s
Total time: 1200 s
Yield: 6
Ingredients: Noodles; Fish; Garlic; Ginger; Lemongrass; Onion; Broccoli; Capsicum; Bok choy; Hoisin sauce; Oyster sauce; Soy sauce; Rice vinegar; Bean sprouts

Pregnancy

Recipe

Prep: 10 mins

Cooking: 10 mins

Portion(s): 6

Lunch

Ingredients

900g hokkien noodles

spray oil for cooking

500g firm fish fillets, cut into large cubes

1 clove garlic, crushed

1 tsp grated ginger

2 stalks lemongrass, finely chopped

1 medium (170g) red onion, sliced

2 baby bok choy, quartered

1 bunch Chinese broccoli, coarsely chopped

1 medium (200g) green capsicum, sliced

2 tbsp hoisin sauce

2 tbsp oyster sauce

1 tbsp salt-reduced soy sauce

1 tbsp rice vinegar

1 cup (80g) bean sprouts

Step by step

Instructions
1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a fork to separate strands. Drain well.
2. Spray a nonstick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.
3. 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.
4. Combine hoisin sauce, oyster sauce, soy sauce and vinegar; add into wok with fish; reheat. Remove from heat and stir in bean sprouts.
5. Serve immediately over noodles.