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Friday – 5.00 am to 3.30 pm
Saturday – 5.00 am to 12.00 pm
Sunday - 6.30 am to 12.00 pm

Quick and Easy Stir Fry


400 g snapper fillet cut into 2 cm wide strips
50 g snow peas
6 thick asparagus spears
80 g shitake mushrooms
½ knob ginger
1 clove garlic
1 red chilli finely chopped
2 spring onions, finely chopped
3 tablespoons peanut oil
4 tablespoons chicken stock
3 teaspoons tamari soy sauce
2 tablespoons oyster sauce

Heat a wok and add half the peanut oil.  Stir fry the snapper until golden and cooked through.  Remove.  Wipe the wok clean and heat the remaining oil.  Add the ginger, garlic, spring onions and chilli, then the snow peas and asparagus.  Cook until tender.  Return the snapper to the wok and add the stock, oyster sauce and tamari soy sauce.  Toss together and fold in the mushrooms.  Serve immediately.