Thanks to everyone for all of the birthday wishes! It was so appreciated.
Unfortunately, my week has been crazy – as in 3 eight page papers, 2 group projects and a midterm so my bday passed by in a blur. My awesome husband did all the laundry Wednesday as I worked on the final paper due this week which is great since we were almost out of clean clothes.
But it’s casino time tomorrow! And I can finally see the light at the end of the tunnel. I’ve got one more eight page case study due next week, and then the week after I’ve got another case study and one more test but after that it should be *fingers crossed* easier.
And if it’s not, you’ll probably find me curled up in some corner somewhere eating salt, vinegar and garlic pork rinds. Disclaimer: Not that I advocate pork rinds on my healthy cooking blog but sometimes you just need a super bad for you but oh so crazy delicious snack to get you through a stressful time.
Anyway, all this work is taking me away from what I really want to do, BLOG!
So let’s get back to it. I’m always trying to think up new ways to get us to eat fish since my husband and I are not the biggest fans and I hit it out of the ballpark with this one.
In the craziness of my life, I wanted something relatively quick but still tasty so I fell back on the same thing that I do every time I want something quick – a stir fry.
Actually what made this great is that other than buying the fish, spinach and shiitakes, everything else is a pantry staple for me. Honestly, I usually have dried shiitakes in my cabinets and could have easily used those instead – the only reason I didn’t is because I was randomly out.
So I highly encourage you to play around if you make this recipe – you can easily sub in or out any ingredients you have on hand. I used rice stick noodles but if you don’t normally have those, feel free to use some spaghetti or even rotini.
Throw in the wonderful depth from some shiitakes and you end up one seriously tasty dish.
Prep times includes marinating time and time to soak the rice noodles. If you're in a rush, feel free to skip the marinating step.
- 6 oz sushi grade tuna, thinly sliced
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp garlic powder
- 1 tsp fresh ginger, minced
- 3 Tbsp oyster sauce
- 3 Tbsp sake
- 2 Tbsp chicken or fish stock
- 1 Tbsp soy sauce
- ½ Tbsp hoisin sauce
- 2 tsp brown sugar
- 2 tsp cornstarch
- ½ tsp chili garlic paste (or more to taste)
- ½ Tbsp olive oil
- 3 cloves of garlic, minced
- 3 green onions, whites minced and green part finely sliced
- 2 tsp fresh ginger, minced
- 5 oz baby spinach
- 4 – 5 oz shiitakes, stems removed and caps thinly sliced
- 3 oz wide rice stick noodles
- Combine the fish ingredients in a small bowl and marinate in the fridge for 15 minutes, turning halfway through
- Soak the rice noodles in hot water according to package directions. When done, drain and set aside.
- In a small bowl combine oyster sauce through chili garlic paste. Mix well to dissolve the cornstarch.
- Heat a wok over high heat. Add in the canola oil and quickly stir fry the garlic, white part of the green onions and ginger about 15 seconds or just until you can smell them. Add in the mushrooms and stir fry for another minute or two. Add in fish and quickly stir fry another minute.
- Add in the sauce ingredients (oyster sauce mix) and the spinach and bring to a bowl. Stir in the noodles and cook another minute until noodles are heated through. Toss and stir during this entire process to get the ingredients well combined.
- Garnish with green onion tops, serve and enjoy!