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🍽️ Wok Vegetables with Pollack

309 kcal · 30 min · 4 servings

Ingredients

• 600 g Pollack fillet (kitchen-ready; skinless)
• 5 tbsp Teriyaki sauce
• 300 g Carrots
• 3 Spring onions
• 150 g Bean sprouts
• 1 tsp freshly grated Ginger
• 3 tbsp Sesame oil
• Salt
• Pepper (from the mill)
• 3 tbsp Cornstarch

Instructions

1. 1. Rinse the pollock under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into bite-sized pieces.
4. 4. Drizzle the fish pieces with two tablespoons of teriyaki sauce.
5. 5. Mix the fish thoroughly with the sauce.
6. 6. Peel the carrots.
7. 7. Grate the carrots coarsely.
8. 8. Wash the spring onions.
9. 9. Remove the tough ends of the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Peel the ginger and grate it finely.
12. 12. Heat one and a half tablespoons of oil in a wok.
13. 13. Fry the ginger and the prepared vegetables in the hot oil.
14. 14. Fry the vegetables for about four minutes.
15. 15. Season the vegetables with the remaining teriyaki sauce.
16. 16. Season the vegetables additionally with salt and pepper.
17. 17. Remove the vegetables from the wok.
18. 18. Keep the vegetables warm.
19. 19. Pat the marinated fish dry again.
20. 20. Season the fish with salt and pepper.
21. 21. Roll the fish pieces in cornstarch.
22. 22. Heat the remaining oil in the same wok.
23. 23. Fry the fish in the hot oil.
24. 24. Fry the fish for three to four minutes.
25. 25. Arrange the fish in small bowls.
26. 26. Add the warm vegetables to the fish.
27. 27. Serve the dish with rice as desired.

Nutrition per serving

• kcal: 309
• Protein: 33 g · Fett/Fat: 12 g · Carbs: 15 g