シュガースナップエンドウと魚のフィレ

Prep 0 mins

Cook 20 mins

Ready-in 0 mins

Fish Fillet (Cut into pieces) (1)

Sugar Snap Peas (60g)

Carrots (sliced) (50g)

Baby Corn (Cut into large pieces) (3)

Garlic clove (1)

Sliced Ginger (1 slice)

Egg yolk (1/2)

Corn Starch (to taste)

*Marinade:

Salt (1/3 teaspoon)

Ground Pepper (a pinch)

*Seasoning:

Sesame Sauce Roasted Coarse Type 250ml (4 tablespoons)

Oyster Sauce (1 tablespoon)

Water (2 tablespoons)

Corn Starch (1/4 teaspoon)

Salt (to taste)

Sugar (1/3 teaspoon)

Mix the seasoning with the fish fillet. Add egg yolk and mix. Coat the outside with corn starch and set aside.
Boil baby corn and sugar snp peas until fully cooked. Drain water and set aside.
Heat oil in wok, deep fry fish until golden brown. Drain oil and set fish aside.
Heat oil in wok, saute ginger and garlic. Add carrots, baby corn, and sugar snap peas then stir-fry. Add fish and other ingredients. Briefly stir-fry until done and serve.

Amount Per Serving

Calories

Calories from Fat

% Daily Value*

Total Fat

Saturated Fat

Trans Fat

Unsaturated Fat

Cholesterol

Sodium

Total Carbohydrate

Dietary Fiber

Sugar

Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: