Gingered Fish & Vegetable Stir-Fry Recipe
Move over chicken, and say hello to your new favorite weeknight recipe; Gingered Fish & Vegetable Stir-Fry! In our easy fish stir-fry recipe, use your favorite white fish, tons of veggies, and tasty fresh ginger with our simple homemade stir-fry sauce. For a healthy and delicious meal that is prep to the table in 15 minutes! Feel free to swap out Cod with your favorite white fish, such as Haddock or Sea Bass.
1½ lb fresh cod, cubed
2 Tablespoons cornstarch
3 Tablespoons canola oil, divided
2-inch piece fresh ginger root, peeled and julienned
2 cloves garlic, minced
2 green chili peppers, sliced
2 large carrots, peeled, halved, and cut into half-moons
6 baby bok choy, trimmed and quartered
2 Tablespoons soy sauce
1 teaspoon toasted sesame oil
cooked white rice, to serve
½ cup seaweed strips, rinsed and drained
freshly ground white pepper
Preheat a wok over moderate heat until hot.
While the wok heats up, toss the fish in a shallow bowl with the cornstarch, ½ teaspoon salt, and ¼ teaspoon white pepper.
When the wok is ready, add 2 Tablespoons canola oil and swirl to coat. Add the fish and stir-fry until golden brown, turning as needed, about 3 minutes. Remove to a plate.
Return the wok to moderate heat. Add the remaining 1 Tablespoon canola oil followed by the ginger, garlic, chili peppers, carrot, bok choy, and a pinch of salt and white pepper; stir-fry until the carrot and bok choy are just tender to the bite, 3-4 minutes.
Return the fish to the wok and add the soy sauce and sesame oil. Stir-fry for about one minute.
To serve, divide the stir-fry between bowls of rice and garnish with seaweed strips.