Fish Stir Fry
300g brown rice
400g dory (or other white fish), cubed
1 capsicum, sliced
1 bunch broccolini, sliced in half
1 bunch pack choy, sliced
4 buttons mushrooms, sliced
1 carrot, diced
1 onion diced
1 zucchini, diced
1/2 eggplant, diced
2 eggs (optional)
100g cashews or peanuts
3 Tbsp soy sauce
1 Tbsp grated ginger
2 cloves garlic, minced
1 tsp sesame oil
4 tsp rice wine or apple cider vinegar
1 tsp sugar
3 Tbsp cornstarch
In a small bowl, combine all the sauce ingredients together & set aside.
In a large saucepan cook rice in boiling water, as per packet instructions.
In a wok or large frypan, heat the oil on a medium heat. Add onion & cook until soft. Add fish, and cook for 8 minutes, tossing occassionally, until fish is just cooked through.
Add eggplant, carrot & zucchini. Cook until eggplant becomes slightly soft. Add remaining vegetables, and cook for a further 3 minutes. If using eggs, whisk them in a small bowl before adding to the mixture. Keep stirring through until the eggs are cooked. Add sauce, stir through, and simmer for 3 minutes.
Serve vegetables on a bed of brown rice.
*Also nice served on your choice of noodles!*