Fishstirfry with bamboo shoots&pinenuts

Ingredients

• 500g thick fish fillets cubed OR2 tuna steaks
• 6 Chinese dried mushrooms,soaked in hot water for 25 minutes. Then drain and slice finely
• 2cm piece fresh ginger grated
• Half a red and half a green capsicum, cut into squares
• 4 spring onions sliced into 2cm lengths
• Half a can,Valcom bamboo shoots,drained
• 2 teaspoons Chinese rice wine
• 2 tablespoons pinenuts, dry toasted
• 4 tablespoons peanut oil

Method

1. Heat 2 tablespoons of the oil wok on a medium-high setting.Saute fish for 3 minutesRemove to plate,set aside
2. Wipe out wok with a paper towel.Add remaining oil. Fry ginger for 1 minute till fragrant. Add all remaining vegetables. Fry 3 minutes
3. Add rice wine cooked fish and pinenuts. Serve

Product used in recipe

• Valcom - Valcom Bamboo Shoot Slices
• Valcom - Valcom Bamboo Shoot Slices