Shrimp from the wok

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 100 g king prawns, ready to cook, intestines removed
• 1 large bell pepper(s)
• 1 thin spring onion(s),
• 1 small carrot(s)
• 50 g bamboo shoots
• ½ ginger root
• 50 g peas, frozen
• salt and pepper
• ½ tbsp sugar
• 50 g sprouts, mixed
• ½ can pineapple
• 4 tbsp soy sauce
• 2 tbsp lemon juice
• 1 tsp cornstarch,
• 1 garlic clove(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the fish fillet and shrimp with cold water and pat dry. Cut the fish into bite-sized pieces and drizzle with lemon juice. Clean, wash, and drain the fresh vegetables. Cut the bell peppers and spring onions into bite-sized pieces and slice the carrots and bamboo shoots. Peel the ginger and cut into small sticks. Heat 2 tablespoons of oil and sauté the vegetables, peas, and ginger. Season with salt, pepper, and sugar, and add the sprouts. Drain the pineapple and reserving the juice. Cut the pineapple into pieces, add to the vegetables, and heat through. Add the pineapple juice and soy sauce. Thicken with a little starch. In a second pan, heat 2 tablespoons of oil, slice the garlic, and fry with the fish and shrimp until crispy. Season with salt and pepper, mix with the vegetables, and serve immediately. Serve with rice.