You can use any fish you like here and replace the asparagus with your favourite vegetable for this simple stir-fry — perfect for a quick meal after work. This dish also works well with the light flavours of chicken.
Heat a wok until just smoking. Add half the vegetable oil and, when hot, gently stir-fry the blue eye in batches until just cooked, then remove. Heat the rest of the oil in the wok and stir-fry the ginger, garlic and spring onions until fragrant, then deglaze the wok with shaoxing. Add the asparagus and stir-fry until bright green, then add the blue eye, shiitake mushrooms, salt, soy sauce, sugar and stock and cook for 1 minute to allow the flavours to mingle.
Using a slotted spoon, pile all the ingredients onto a large plate. Increase the heat under the wok and reduce the sauce until it thickens slightly, then pour the sauce over the fish and vegetables to serve.
© 2008 All rights reserved. Published by Murdoch Books.