Stir-fry Vegetables with Fish strips

This dish is incredibly delicious and healthy, and I bet you won’t likely go back to your favorite Chinese restaurant once you learned how to prepare this dish. Stir-fried vegetables can serve as it is or combined with fried fish strips. If you are not peppered lover just simply omit the chili paste, this can be served with steamed rice for lunch or dinner.

Enjoy the savory stir-fry vegetables with fish strips.

 Ingredients:

Fish Strips:

1.5 lb. frozen basa fish fillet, thawed and pat with paper towel to dry.

1 cup flour

½ cup cornstarch

½ teaspoon salt

1 teaspoon lemon pepper powder

vegetable oil for deep fry

Vegetables:

2 tablespoon vegetable oil

2 cloves minced garlic

½ teaspoon grated fresh ginger

1 teaspoon ground chili paste

2 cups snow pea, washed and ends trimmed

4 stalk celery, sliced

1 carrot, sliced

3 cups sliced Napa cabbage

½ cup sliced red bell pepper

2 tablespoons oyster sauce

Procedure:

1. For fish strips, combine all the dry ingredients in a Ziploc bag and shake.

2. Toss in the fish to coat.

3. Heat vegetable oil in a deep fryer or deep pan.

4. Fry fish until brown and crispy. Drain from oil and set aside.

5. Heat oil in a wok, sauté garlic and ginger until fragrant.

6. Add the ground chili paste sauté for 30 seconds.

7. Toss in the vegetables; stir-fry until tender and crisp. Add the fish and season it with oyster sauce.

8. Fry for a few minutes.

9. Serve.