Fish And Shiitake Mushroom Stir Fry

• 2 tbsp oil
• 1 2/3 lbs white fish fillets, skin removed, cubed
• 1 clove garlic, peeled and finely chopped
• 1 tsp ginger, grated
• 1/2 None red chili, finely chopped
• 3.5 oz shiitake mushrooms, halved
• 1 None small carrot, peeled and cut into thin strips
• 1 None shallot, peeled and thinly sliced
• 3 None scallions, halved lengthways, cut into 4cm pieces
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• None None Steamed rice, to serve
• None None Cilantro, to serve

1. Heat half of the oil in a wok on high. Stir-fry the fish, garlic, ginger and chili, tossing very gently for 2-3 mins, until cooked through. Remove and set aside.
2. Heat the remaining oil in the wok on high. Stir-fry the mushrooms, carrot, shallot and scallion for 3 mins, until the vegetables are tender but still crisp.
3. Return the fish to the wok, adding the soy sauce and sesame oil. Gently stir-fry to coat the fish with the sauce. Serve with steamed rice and cilantro.

oil, white fish, clove garlic, ginger, red chili, shiitake mushrooms, carrot, shallot, scallions, soy sauce, sesame oil, steamed rice, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24949 (may not work)