2 tbsps oil
1/2 inch (1 cm) fresh root ginger, peeled and grated
3 spring onions, sliced
1 1/4 lb (575 g) monkfish, boned, skinned and cut into thin strips
3 oz (75 g) sprouted aduki beans
2 tbsps dry sherry
2 tbsp light soy sauce
1 tbsp chilli sauce
2 tbsps tomato puree
1 tbsp set honey
1 tbsp walnut oil
1/2 inch (1 cm) fresh root ginger, peeled and grated
3 spring onions, sliced
1 1/4 lb (575 g) monkfish, boned, skinned and cut into thin strips
3 oz (75 g) sprouted aduki beans
2 tbsps dry sherry
2 tbsp light soy sauce
1 tbsp chilli sauce
2 tbsps tomato puree
1 tbsp set honey
1 tbsp walnut oil
To garnish:
spring onion tassels
method
1. Heat the oil in a large pan or wok until very hot. Add the ginger and onions and stir fry for 1 minute.
2. Add the monkfish and fry for 2 to 3 minutes.
3. Stir in the beansprouts, sherry, soy sauce, chilli sauce, tomato puree, ground black pepper and honey.
4. Continue to stir fry for 2 minutes. Add the walnut oil and cook for 30 seconds more. Serve immediately, garnished with spring onion tassels.
2. Add the monkfish and fry for 2 to 3 minutes.
3. Stir in the beansprouts, sherry, soy sauce, chilli sauce, tomato puree, ground black pepper and honey.
4. Continue to stir fry for 2 minutes. Add the walnut oil and cook for 30 seconds more. Serve immediately, garnished with spring onion tassels.
serving amount
serves 4
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