Assume all ingredients cut to relatively equal bite size pieces.
3 Small Fillets of Red Snapper
1/2 Each of Red, Orange, Yellow Pepper
1 Handful each of White Mushrooms and Oyster Mushrooms
4 Cloves of Garlic
Sriracha, Hoisin, Worstechire Sauces to taste
2 Tsp of Ground Ginger
Sesame Oil, Olive Oil
150g Bulgur Wheat
250g Hot Water
1. On medium heat. wok or large fry-pan on medium heat. Add a few splashes each of sesame and olive oil.
2. Stir-fry onions, peppers, and garlic for about a minute, add ground ginger. Continue cooking, add zucchini. Add sauces to taste, cook until ingredients are tender crisp. Then pour contents into bowl and reserve.
3. Clean wok or fry-pan, reheat on high heat, add a few tablespoons total oil, once smoking, add fish, allow to brown on both sides, season, return vegetables, add more sauce to taste, stir to coat. Add mushrooms.
1. In a heat proof bowl, add bulgur wheat and hot water, cover and allow to sit for 20 minutes.