500g mock fish in bite-sized pieces
cornflour to dust mock fish
2 tablespoons peanut oil
1cm piece ginger root, slivered
pinch dried chilli flakes
100g sliced green beans
100g cauliflower pieces
100g sliced carrots
100g baby corn spears
100g straw mushrooms
100g mung bean sprouts
(Note – use vegetables to your taste preference, adding to approximately 2 cups total volume)
¼ cup black bean sauce
1 tablespoon Sesame oil
2 green onions, sliced
• Roll the mock fish pieces in cornflour to coat them.
• Heat the peanut oil in a hot wok or fry pan and sauté the fish pieces, stirring for a couple of minutes to brown them a little. Remove.
• Place the ginger in the wok with the chilli flakes and heat for one minute.
• Add the green beans, cauliflower and carrots and stir-fry about five minutes, until nearly cooked, but still firm. Add a little water if they seem too dry.
• Add the corn spears, mushrooms and mung bean sprouts. Stir through to heat all.
• Pour the black bean sauce over the vegetables in the wok and heat till bubbling.
• Add the sesame oil and the green onions and then remove from heat to serve immediately.
