Ginger soy 'fish'

We had some of the soy 'fish' left over and so I decided to do a variation on the theme that P had done so successfully the other day. This time I did a ginger sauce, steamed some asparagus and puk choy, and made brown rice.

Ingredients

Ginger sauce
1/2 tblp canola oil (or any light vegetable oil)
2 tblp fresh grated ginger
1 tblp chilli sauce
1 tblp lemon juice
1 tblp soy sauce

soy 'fish' (2 or 3 per person)
asparagus
puk choy
brown rice


Cook the brown rice. (We use a rice cooker).

Heat the oil over a medium heat and add the ginger. Stir for about a minute and add the chilli, lemon juice and soy sauce. Stir for a couple of minutes and then lower the heat and let it simmer for a little. Add some hot water if it starts getting too thick.

Brush a fry pan with a small amount of oil and lightly fry the soy 'fish' on both sides.

Steam the asparagus and puk choy for about a minute (or until slightly wilted).

Serve all ingredients on to a plate and drizzle the ginger sauce to taste.