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Fish Stir Fry with Toasted Pine Nuts
Prep time
Cook time
Total time
Fish Stir Fry with Toasted Pine Nuts
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1½ pounds white fish fillet (halibut, sword fish, code) skin removed and cut into 1 inch cubes
- 3.5 OZ shitake mushrooms, sliced
- 1 can 8 OZ sliced bamboo shoots, drained
- 1 inch fresh ginger root, finely sliced
- 4 green onions, sliced
- 1 red bell pepper, cut into 1 inch squares
- 1 green bell pepper, cut into 1 inch squares
- 1 tablespoon rice cooking wine
- 4 tablespoons, toasted pine nuts
- 3 tablespoons vegetable oil or peanut oil
- 3 tablespoons, San J Tamari Gluten Free Soy Sauce
- salt and pepper
Instructions
- Season the fish with salt and pepper.
- In a preheated wok, heat 2 tablespoons of oil and fry the fish for 3 minutes. Stir gently so the fish does not scramble. Drain and set aside.
- Clean the wok and return to heat. Add the remaining oil, then add the ginger. Stir fry until fragrant. Add the mushrooms, peppers, bamboo shoots, and rice wine. Cook for 2 minutes, then add the fish, soy sauce and the scallions. Stir gently and cook for about 2 minutes. Sprinkle with pine nuts and serve.
