Candy Swordfish With Bok Choy Recipe

Preparation time: 20 minutes
Whole cooking time: 10 minutes
Serves 4

500 g (1lb) swordfish steak, cubed
2 tablespoons black pepper
oil, for cooking
3 cloves garlic, sliced
1 onion, sliced
1kg (2lb) child bok choy, leaves separated
100 g (3 1/2 oz.) shiitake mushrooms, sliced
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil

Instructions:

1. Dip all of the swordfish in cracked black pepper till properly coated, then shake off any extra Nước tương.

2. Warmth the wok till it turns into very popular, add 2 tablespoons of some oil and swirl it round to coat the facet. Stir-fry all of the swordfish in small batches over form of excessive warmth till properly tender. Don’t overcook so the fish doesn’t break up. Take away it from the wok and maintain it heat.

3. Then reheat the wok, add 1 tablespoon of some oil and stir-fry all of the garlic till it turns into crisp and golden. Add the onion and stir-fry it till it turns into golden. Add the bok choy and the mushrooms and prepare dinner them till the leaves wilt. Mix the hoisin sauce, the rice wine, the oyster sauce and the soy sauce, pour into the wok and warmth.

4. Return all of the swordfish to the wok and toss it properly. Serve it sprinkled with sesame seeds and drizzled with some oil.

Vitamin Worth:
Protein 35 g;
Fats 15 g;
Carbohydrate 15 g;
Dietary Fibre 3 g;
Ldl cholesterol 90mg;
Power 1490kj (355cal)