Recipe: Fish and Lemongrass Stir Fry

May 23, 2011

Servings: 6


  • 2 lb. hokkien noodles (or other Asian noodles)
  • 1 lb. firm fish steaks (snapper, swordfish, tuna, etc.)
  • olive or canola oil cooking spray
  • 1 tsp. garlic, minced
  • 1 tsp. ginger, minced
  • 2 stalks lemongrass, finely chopped
  • 1 red onion, sliced
  • ½ lb. baby bok choy leaves, rinsed and dried
  • 1 bunch Chinese broccoli,* coarsely chopped
  • 1 cup sliced green chili pepper
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. rice vinegar
  • ¼ lb. bean sprouts


Place noodles in a large heat-resistant bowl. Pour boiling water over noodles to cover and let stand 2 minutes, gently separating strands with a wooden spoon. Drain well. Coat a Wok or nonstick frying pan with cooking spray and heat on medium-high. Working in two batches, cook fish 3 minutes or until browned and tender. Set aside.

Return wok to heat. Add garlic, ginger, lemongrass and onion. Stir-fry for 2 minutes or until soft. Add bok choy, broccoli and pepper until tender but still crisp. Combine sauces and vinegar and stir into vegetables. Return fish to wok and heat through. Remove from heat and stir in bean sprouts. Serve immediately over noodles.

*If you cannot find Chinese broccoli, substitute any other kind of broccoli, Swiss chard, mustard greens or turnip greens.

Nutrient analysis per serving
Calories 381
Carbohydrate 43 g
Fat 6 g
Phosphorus 438 mg
Potassium 885 mg
Protein 33 g
Sodium 534 mg

Categories: Recipes