Ingredients:

• 1 lb thick snapper filet,or halibut cut into 1½ inch pieces
• 2 cups + 1 TBS chicken or vegetable broth
• 1 TBS fresh minced fresh ginge
• 3 medium cloves garlic,pressed
• 1 cup chopped scallion
• 4 cups finely shredded Chinese cabbage
• 1 medium sized tomato seeds removed and chopped
• 1 ½ TBS chopped fresh mint
• 2 TBS fresh lime juice
• 2 cups mung bean sprouts, chopped (Lay out pile of sprouts on cutting board and chop just a couple of times so they aren't as long as usual.) salt and white pepper to taste
• 1 TBS toasted sesame seeds

Directions:

Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Stir-Fry ginger and fish in broth for two minutes, stirring constantly.

Add rest of broth and bring to a simmer on high heat for about 3 minutes.

Add scallion, tomato, mint, lime juice, Chinese cabbage, bean sprouts salt and pepper. You want the cabbage and sprouts to remain crisp, about 3 minutes. Mix, and remove from heat. Season with salt and pepper and spoon into bowls.

Top with sesame seeds.

Serves 4

Recipe Archives

Vegetable
Meat & Poultry
Seafood
Sweet Tooth
Kids Favorites