Pan- Fried Tuna Fillets with Bok Choy and Mushrooms

This summer, I tried to grow some Chinese bok choy. I was so surprised that with a very small effort, today I have one bok choy. It is just enough to make one stir-fried dish with mushrooms. Any combination of mushrooms is good to make this dish . Healthy eating is the smart way these days. Exploring new flavors, such as freshly grown bok choy, to prepare a simple stir-fried dish is a good choice

Ingredients:
8 oz tuna fillet, cut into 1 inch chunks
Marinade ingredients:
1/4 tsp fish sauce
1 tsp cornstarch
1 tsp dry sherry (cooking wine)
Stir-frying sauce:
1/2 cup chicken stock
1 tsp dry sherry
1 tsp soy sauce
1/4 rsp salt
1/2 tsp sugar
1 tsp corn starch
Vegetables:
8 oz. bok choy, washed and cut into 2 inch lengths

1 cup total of fresh button and baby Bella mushrooms, quartered
1/2 carrot, sliced thinly

Other ingredients:
2 garlic, minced
1 tsp fresh ginger, chopped
White pepper
A few green onions, cut into 3 inch lengths

Directions:
Combine fish with marinade ingredients and set aside for 30 minutes.
Heat a non-stick wok or skillet to medium high. Add 1 tbs oil. Add garlic and ginger, and sauté for one minute or until fragrant.

 

 Add fish pieces and pan-fry for about 1/2 minute of each side. Remove from wok and keep warm.

Add sauce to wok and bring to boil. Add carrots, mushrooms, and bok choy.

Cook for two minutes or until the bok choy is just tender. Season again with salt, if needed. Add fish and green onions back to pan and toss gently to mix.

Cook until liquid is mostly absorbed. Season with white pepper and serve immediately.