Preparation time: 20 minutes
Total cooking time: 10 minutes
500 g (1lb) swordfish steak, cubed
2 tablespoons black pepper
oil, for cooking
3 cloves garlic, sliced
1 onion, sliced
1kg (2lb) baby bok choy, leaves separated
100 g (3 1/2 oz.) Shiitake mushrooms, sliced
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1. Dip all the swordfish in cracked black pepper until well covered, then shake off any excess.
2. Heat the wok until it becomes very hot, add 2 tablespoons of some oil and swirl it around to coat the side. Stir-fry all the swordfish in small batches over kind of high heat until well tender. Do not overcook so the fish does not break up. Remove it from the wok and keep it warm.
3. Then reheat the wok, add 1 tablespoon of some oil and stir-fry all the garlic until it becomes crisp and golden. Add the onion and stir-fry it until it becomes golden. Add the bok choy and the mushrooms and cook them until the leaves wilt. Combine the huisin sauce, the rice wine, the oyster sauce and the soy sauce, pour into the wok and heat.
4. Return all the swordfish to the wok and toss it well. Serve it sprinkled with sesame seeds and drizzled with some oil.
Protein 35 g;
Fat 15 g;
Carbohydrate 15 g;
Dietary Fiber 3 g;
Energy 1490kj (355cal)