Stir Fry Fish Fingers with Dried Shredded Squid
Ingredients
- 250 g EB Fish Finger
- 120 g Asparagus (cut into sections)
- 10 g Dried Chili Pepper (cut into sections)
- 10 g Shredded Squid
- 6 g Ginger Slices
- 3 tbsp Cooking Oil
- 200 ml Water
Instructions
- Fry the fish fingers according to the instructions on the package.
- Heat cooking oil in a pot and sauté ginger and dried chilies over low heat until fragrant. Add dried shredded squid and stir-fry until fragrant.
- Add water to boil, add asparagus and crispy fish sticks, stir-fry evenly.
- Add 1/2 teaspoon salt, 1 teaspoon caster sugar, 1/4 teaspoon pepper to taste, stir well and enjoy.
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