INGREDIENTS

  • 1 lb. Dogfish Fillets
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Oyster Flavored Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Corn Starch
  • 4 oz. Coconut Oil
  • 1 Clove Garlic, minced
  • 1 Medium Onion
  • 1 Red Pepper
  • 1 Head Small Bok-Choy (Chinese Cabbage)
  • 1 Half Can Baby Corn
  • ½ lb. Peapods
  • 3 oz. Shredded Carrots
  • Sesame Seeds

DIRECTIONS

  1. Cut dogfish fillets into 1” cubes. In a mixing bowl combine dogfish, sesame oil, oyster sauce, soy sauce and corn starch. Mix thoroughly.
  2. Cut onion, cabbage and red pepper into ½ to 1” pieces. Make sure all remaining ingredients are measured and ready.
  3. Heat wok on high, add 2 oz. coconut oil. When oil smokes add dogfish and stir rapidly in wok for approximately 2 minutes. Remove the fish from wok place in a bowl.
  4. Add the remaining coconut oil. When the oil smokes, add vegetables one at a time while continuously stirring. Cook for approximately 2-3 minutes or until desired tenderness. Lower the heat and fold the fish back into the wok and stir thoroughly.
  5. Top with sesame seeds and serve immediately. Enjoy!

FISH USED IN THIS RECIPE

Dogfish