FISH & VEGETABLE TOSS

SERVES 4 PREP 15 MINS COOK 10 MINS

• 1 red capsicum, seeded, chopped

• 1 onion, sliced

• 3cm ginger, peeled, grated

• 1 long red chilli, sliced

• 500g skinless fish fillets, chunks

• 1 bunch baby buk choy, leaves separated

• 2 cups shredded wombok

• 1 cup bean sprouts

• ¼ cup reduced salt soy sauce

• 1 tbsp sweet chilli sauce

• 1 tbsp sherry

• 2 tbsp chopped peanuts

• 2 tbsp coriander leaves • microwave brown rice & quinoa, and lime cheeks, to serve

1 Heat a wok on medium. Spray with oil. Stir-fry capsicum, onion, ginger and chilli 1-2 mins.

2 Add fish. Stir-fry 2-3 mins until just cooked. Mix buk choy, cabbage and sprouts through. Stir-fry 1 min.

3 Add sauces, sherry to wok. Stir-fry 2-3 mins until heated through. Scatter with peanuts, coriander. Serve with rice & quinoa. Accompany with lime.