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)
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.