Ingredients
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1 red onion
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2 heads bok choy
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3 tbsp sesame oil
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1 tbsp minced ginger
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1 (15 oz) can chickpeas
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2 tbsp soy sauce
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1 (12 oz) pkg cod fillets
Steps
1
Slice the red onion and bok choy. Heat half the oil in a large pan and stir-fry the ginger, garlic, and onion over medium-high heat, 1 min. Add the bok choy to the pan. Fry for 3 min.
2
Drain and rinse the chickpeas and add to the pan along with the soy sauce. Stir-fry everything together, 1 min., and transfer to a large bowl.
3
Add remaining oil to the pan and cook the fish for 5 min., flipping halfway. Divide the vegetables among 4 plates and top each with a cod fillet.
