Mahi Mahi Stir Fry with Sauce for Black Pepper Chicken

Mahi Mahi Stir Fry with Sauce for Black Pepper Chicken

We are all busy people who are always looking for time saving ideas to come up with a great tasting but quick to prepare meal, especially one that does not have to involve calling for "take-out". Enter the “food hack” concept. This is pretty much like any other hack where an item is not used for its original purpose but instead is used for some other purpose. For this recipe I used Lee Kum Kee Sauce for Black Pepper Chicken but paired it instead with fish! The result is a great tasting Chinese meal that’s ready in minutes. I changed the suggested veggies as well as I thought this combination would be better with fish. The suggested combo on the pack is celery and carrot. I used young corn and carrot instead. 

Ingredients

1 envelope of Lee Kum Kee Sauce for Black Pepper Chicken

1 8oz Mahi Mahi Filet, defrosted and cut in cubes

1 medium carrot and 6 spears of young corn, sliced as shown

1 tbsp Chinese cooking wine (optional)

2 tbsp cooking oil

 Method

1. Heat the oil in a wok until smoking then add the fish cubes. Quickly stir fry the fish then add the sliced carrots and young corn when the fish is almost cooked.
2. Add the Chinese cooking wine if desired. If not pour the contents of the Lee Kum Kee Sauce over the fish and vegetables and continue stir frying until fish is cooked (about 3-5 minutes).

   

   Mahi Mahi Stir Fry paired with Blanched Chinese Broccolli