Asian Swordfish With Vegetable Lo Mein


Asian Swordfish


1 tablespoon hoisin sauce
2 tablespoons soy sauce
1 tablespoon candy chilli sauce
1 clove garlic, crushed
1/2 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sugar


Mix the sauce elements in a small bowl.

Brush half of the sauce over the fillets.

Grill the swordfish for quarter-hour, turning the fillets over midway by the cooking time.


Cook dinner fish fillets in a heated oiled non-stick frying pan till browned on each side and simply cooked by.

Take away the fish from the pan and pour the remaining sauce over the fish to serve.

Vegetable Lo Mein


6 oz pkg lo mein noodles
Sesame oil
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced contemporary ginger
4 teaspoons minced garlic (about 3 cloves)
1 julienne carrot
1 thinly sliced celery stalk
1/2 cup thinly sliced crimson onion
15 oz can bean sprouts, rinsed and drained
8 oz can bamboo shoots, rinsed and drained
8 oz can sliced water chestnuts, rinsed and drained
3 tablespoons chopped contemporary cilantro


Cook dinner the lo mein noodles in boiling salted water till al dente. Drain. Toss flippantly with just a little sesame oil to stop sticking.

Mix the hoisin and soy sauces in a small bowl and blend effectively.

In a wok or a big skillet warmth 1 tablespoon of canola oil and shortly sauté the ginger and garlic till they launch aroma, then add the carrots, celery, and crimson onions and sauté 2 minutes.
Add the bean sprouts, bamboo shoots, and water chestnuts. Stir-fry 2 minutes. Add noodles and the soy-hoisin combination and stir to coat and stir-fry till sizzling. Sprinkle with the chopped cilantro and serve.