Teriyaki Pollock and Vegetable Stir-Fry

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Average: 4 (2 votes)
(2 votes)
Teriyaki Pollock and Vegetable Stir-Fry
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Pollock (skin removed)
5 Tbsps Teriyaki sauce
300 grams carrots
3 scallions
150 grams soybean sprout
1 tsp freshly grated ginger
3 Tbsps sesame oil
salt
peppers (freshly ground)
3 tsps cornstarch
How healthy are the main ingredients?
carrotsesame oilgingersalt

Preparation steps

1.

For the stir-fry: Rinse the pollock, pat dry, and cut into bite-size chunks. Drizzle the pollock with 2 tablespoons of the teriyaki sauce and gently toss until well coated. Peel the carrots and coarsely grate them. Rinse the scallions and thinly slice them. 

2.

Heat 1 1/2 tablespoons of the oil in a wok. Add the carrots, scallions, bean sprouts and ginger, and stir fry until tender, about 4 minutes. Add the remaining teriyaki sauce, and the salt and pepper. Remove to a plate and keep warm. 

3.

Pat the pollock dry, season with salt and pepper, and toss in cornstarch. Heat the remaining oil in the wok. Add the fish and stir fry until cooked through, about 3-4 minutes. For serving: Divide the vegetables and fish between bowls. Serve with rice if desired.