- 2 cups Bok Choy, sliced to 1cm length
- 200gms breaded and fried fish fillets
- 1/2 cup bell pepper, sliced
- 1/2 cup white onion, diced
- 1 small carrot, sliced
- 2 cloves garlic, chopped
- 1 tsp parsley, chopped
- 1 tbs chili sauce
- 1/4 cup tomato sauce
- 1 tbs sugar
- 1/2 cup water
- 1 tbs cooking oil
- salt and pepper
- Heat cooking oil in a wok. When smoking hot, add garlic and cook until soft.
- Add the carrots, stir fry for about 2-3 minutes and then add the tomato sauce, chili sauce and sugar. Stir then add the water.
- When the sauce starts to boil add the fish fillets (note the fillets are already cooked so what we really are just doing is reheating the fish through) onions and bell peppers.
- Wait until you have achieved your desired consistency of the sauce then add the bok choy and parsley. Stir and turn off the heat after 2 minutes. The residual heat will continue cooking the leaves.
- Transfer into a serving place and serve with hot rice. Enjoy!
Source: My Expat Mommy
Share It To Your Friends!
Loading...
