Serves 4
4 tbsp peanut oil
350g snapper fillet,
cut into 2cm-wide strips
½ knob ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 spring onions, finely chopped
1 long red chilli, deseeded
and finely chopped
6 thick green asparagus spears,
cut on the diagonal into 4cm lengths
50g snow peas, trimmed
3 tbsp chicken stock
2 tbsp oyster sauce
2 tsp light soy sauce
1 tsp sugar
80g enoki mushrooms,
trimmed and separated
Heat a wok until smoking. Add half of the oil and, when hot, stir-fry snapper in two batches until golden and just cooked through. Remove snapper. Wipe wok clean. Heat remaining oil in wok until just smoking. Stir-fry ginger, garlic, spring onion and chilli until fragrant, then add asparagus and snow peas and stir-fry until just tender. Return snapper to wok with chicken stock, oyster sauce, soy sauce and sugar, toss together and bring to the boil. Fold in mushrooms and then spoon onto a large plate to serve.