Title: Orange Roughy Oriental
Categories: Seafood, Chinese
Yield: 2 Servings
3/4 lb Orange roughy fillets
1/2 tb Vegetable oil
1/2 c Green onion; julienned strips
1/2 ts Garlic; minced
1/2 ts ginger
2 tb Soy sauce
1 pn Red pepper flakes
1/2 c Bamboo shoots; drained
In large skillet, preferably non-stick, saute fish in oil until it
flakes easily with fork; remove & keep warm. Stir green onions,
garlic & ginger in remaining oil in skillet. Saute 30 seconds. Add
bamboo shoots, soy sauce & red pepper. Heat through. Spoon over
fish. Serve immediately.
