Stir-Fried Snapper

What you need
Fresh

- 350 gram snapper fillets, cut into 2cm wide trips
- 6 thick asparagus spears, cut on the diagonal into 4cm lengths
- 50 gram snow peas, trimmed
- 80 gram enoki mushrooms, trimmed and separated
- 1/2 knob of ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 2 spring onions, finely chopped
- 1 long red chilli, deseeded and finely chopped

Stores

- 4 tablespoon peanut oil
- 3 tablespoon chicken stock
- 2 tablespoon oyster sauce
- 2 teaspoon light soy sauce
- 1 teaspoon sugar

How to Make

1. Heat a wok until smoking. Add half the peanut oil and when  hot, stir-fry the snapper in two batches untik golden and just cooked through, then remove. Wipe the wok clean.
2. Heat the remaining oil in the wok until just smoking. Stir-fry the ginger, garlic, spring onions and chilli until fragrant, then add asparagus and snow peasand stirfry until just tender. Return the snapper to wok with the chicken stock, oyster sauce, soy sauce, and sugar, toss together and bring to the boil. Fold in the enoki mushrooms and spoon onto a large plate to serve.