Recipe - Stir-Fry Coley With Ginger

2 tablespoon Olive or sunflower oil;
(30ml)
375 g Coley fillets; thawed if
frozen,
; skinned and cut
; into small pieces
; (12oz)
3 Spring onions; cut or sliced up
1 Garlic clove; crushed
2 One half Cm; (1inch) piece of
; fresh root ginger,
; grated
2 Carrots; cut into thin
; strips
3 Celery sticks; cut or sliced up thinly
1 Red pepper; deseeded and
; chopped
200 g Bean sprouts; (7oz)
1 tablespoon Light soy sauce
2 tablespoon Dry sherry

Heat the oil in a wok or large frying pan until sizzling hot. Add the fish
and stirfry for 23 minutes.

Add the onions, garlic, ginger, carrots, celery and pepper and cook for 23
minutes. Add the bean sprouts, soy sauce and sherry, toss well and cook for
12 minutes. Serve immediately.

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Converted by MM_Buster v2.0l.