Monday, May 4, 2009

Colourful Stir-fry

To ensure consuming adequate amount of fruits, it is a good idea to incorporate some fruits in my daily cooking :) Here is another dish with a fruit added! This time round I used a chinese pear with yellow skin one. Short cooking time is needed to retain the crunchiness of bell peppers & lily bulbs.

  • 180gm snapper fillet
  • 2 fresh lily bulbs
  • 1 red bell pepper, cube
  • 1 yellow bell pepper, cube
  • 1 chinese pear, cube
  • 1 spring onion
  • 3 clove garlic, chopped
  • 2 cm young ginger, sliced
  • 2 salted plums, mashed
  • 1 tbsp mirin
  • 1/3 tsp salt
  • 1/2 tsp light soya sauce
  • 1/2 tsp sesame oil
  • 1/2tsp cornstarch
  1. Marinate fish fillet with salt, soya sauce, sesame oil & cornstarch. Set aside.
  2. Heat some oil in wok, stir fry fish fillet for 2 mins. Dish up set aside.
  3. With balance oil, add garlic & ginger. Stir fry for 1 min. Add in pear, fish fillet, bell peppers & salted plums. Stir fry quickly on high heat for 1 min.
  4. Add spring onion & mirin, mix evenly. Dish up.

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