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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
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45 mL (3 tablespoons) walnut oil
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1 garlic clove, finely chopped
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1 piece (2.5 cm) ginger root, peeled and finely sliced
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450 g (1 lb) tilapia fillets, cut into strips
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2 carrots, julienned
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500 mL (2 cups) snow peas
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250 mL (1 cup) asparagus tips, sliced in half
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10 miniature corns, drained
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30 mL (2 tablespoons) soy sauce
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1 pinch five-spice powder (optional)
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To taste, pepper
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Directions
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Preheat a wok, then pour in the oil. Heat the oil slightly, then add the ginger and garlic.
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Sauté for 1 minute. Add the tilapia strips to the pan and sauté until opaque. Add the carrots, snow peas, asparagus tips, and miniature corns.
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Cook for another 4 to 5 minutes, stirring constantly, until the fish is thoroughly cooked. Do not overcook the vegetables; they should remain firm.
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Add the soy sauce and seasonings. Serve over fine rice noodles.
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