- 450g firm fleshed fish – Rock Salmon, Shark, Pollock- cut into thin strips
- 1 tablespoon cornflower
- 55g/2oz cashew nuts
- 1 small cauliflower – divided into florets
- 110g/4oz mange tout
- 110g/4oz bean sprouts
- 2 cloves garlic – crushed
- 1 tablespoon light soy sauce
Lightly toss fish in cornflower.
Heat oil and quickly brown cashew nuts. Remove.
Stir-fry strips of fish briskly until lightly browned. Remove.
Add more oil to wok or pan if necessary and stir-fry vegetables. Add soy sauce.
Finally return cashew nuts and fish to wok or pan.
Garnish and serve.