Asian vegetable stir-fry with fish or shrimp

Ingredients for 2 servings:

• 300 g fish fillet(s) or 250 g shrimp
• 75 g sugar snap peas
• 100 g bell pepper(s), red
• 150 g pak choi
• 1 ½ tbsp lime juice
• 1 ½ tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp sesame seeds
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 piece(s) ginger
• 1 stalk of lemongrass
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Snow peas, pak choi and peppers

In a small bowl, mix the lime juice, soy sauce, and sugar until the sugar is dissolved. Wash and dry the fish, and cut into bite-sized pieces. Cut the snow peas crosswise into about three pieces, and slice the bell pepper and bok choy into strips. Cut or chop the chili, garlic, and ginger into millimeter-sized cubes. Add chili according to taste and the spiciness of the pepper; ginger should be about 1 heaped teaspoon. Finely dice or chop the light part of the lemongrass; I use about 1 tablespoon of the cubes. Heat a pan and toast the sesame seeds without fat until lightly browned. Remove the sesame seeds and heat a little oil in the pan. Briefly fry the fish on each side, then remove and place on a plate. If using shrimp, fry them for about two minutes, until they change color and shrink. Heat a little oil and stir-fry the chili, garlic, ginger, and lemongrass for about 30 seconds. Add the bell pepper and stir-fry for another two minutes. Stir in the snow peas and the white parts of the bok choy, stir-fry for another 3-4 minutes, then add the green parts of the bok choy and cook for another 2-3 minutes. Add the sauce, mix well, and continue to cook, covered, over low heat until the vegetables are cooked to your desired thickness. Stir occasionally to prevent sticking. Add the sesame seeds and fish and heat through. Rice is a good side dish.