Stir-Fried Snapper with Asparagus, Snow Peas & Enoki Mushrooms

Name: Stir-Fried Snapper with Asparagus, Snow Peas & Enoki Mushrooms
Cuisine: China
Ingredients: ½ knob of ginger, peeled and finely chopped; 1 teaspoon sugar; 2 teaspoons light soy sauce; 4 tablespoons peanut oil; 1 long red chilli, deseeded and finely chopped; 3 tablespoons fresh chicken stock; 2 tablespoons oyster sauce; 2 spring onions (scallions), finely chopped; 80 g (2¾ oz) enoki mushrooms, trimmed and separated; 50 g (1¾ oz) snow peas (mangetout), trimmed; 2 cloves garlic, finely chopped; 350 g (12 oz) snapper fillet, cut into 2 cm (¾ inch) wide strips; 6 thick green asparagus spears, cut on the diagonal into 4 cm (1½ inch) lengths

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a lovely dish, both in colour and texture. Just be sure not to overcook the fish. If enoki mushrooms are hard to find just substitute sliced fresh shiitake mushrooms.

Ingredients

350 g (12 oz) snapper fillet, cut into 2 cm (¾

Asia
China
Side dish

Method

Heat a wok until smoking. Add half the peanut oil and, when hot, stir-fry the snapper in two batches until golden and just cooked through, then remove. Wipe the wok clean.

Heat the remaining oil in the wok until just smoking. Stir-fry the ginger, garlic, spring onions and chilli until fragrant, then add the asparagus and snow peas and stir-fry until just tender. Return