Oriental Fish


1 cup chicken stock
1 cup raw carrot sticks
1 cup snowpeas

2 tbsp olive oil

3 tbsp soya sauce
1/2 tsp Splendor Garden Ginger
1 tsp Splendor Garden Chinese 5 Spice Seasoning
1 tbsp cornstarch


Bring chicken stock and veggies to a boil.
Cover and cook for 3 minutes.
Meanwhile, heat oil and fry the fish until cooked thoroughly.
Mix spices, soya sauce, and cornstarch.
Gradually add to broth and veggie mixuture.
Stir until well blended.
Serve over hot fish and enjoy!