Stir Fried Monkfish With Black Bean Sauce
|Fermented black beans||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger||1⁄4 Teaspoon|
|Lean ground pork||1⁄4 Cup (4 tbs)|
|Monkfish||1 Pound, cut into 1 inch pieces|
|Chicken stock||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Soy sauce/Tamari||1 Teaspoon|
|Shredded spinach||2 Cup (32 tbs)|
Rinse the beans to remove excess salt.
Pat dry and mash together with the garlic and ginger.
Spray a wok or medium-size skillet with no-stick spray and stir-fry the pork for 1 minute over medium-high heat.
Add the monkfish and stir-fry 3 to 5 minutes more.
Add the stock and black bean mixture and quickly bring to a boil.
Reduce heat and add the beaten egg and tamari.