• 45 mL (3 tablespoons) walnut oil
• 1 garlic clove, finely chopped
• 1 piece (2.5 cm) ginger root, peeled and finely sliced
• 450 g (1 lb) tilapia fillets, cut into strips
• 2 carrots, julienned
• 500 mL (2 cups) snow peas
• 250 mL (1 cup) asparagus tips, sliced in half
• 10 miniature corns, drained
• 30 mL (2 tablespoons) soy sauce
• 1 pinch five-spice powder (optional)
• Pepper, to taste

1. Preheat a wok, then pour in the oil. Heat the oil slightly, then add the ginger and garlic. Sauté for 1 minute. Add the tilapia strips to the pan and sauté until opaque. Add the carrots, snow peas, asparagus tips, and miniature corns.
2. Cook for another 4 to 5 minutes, stirring constantly, until the fish is thoroughly cooked. Do not overcook the vegetables; they should remain firm. Add the soy sauce and seasonings. Serve over fine rice noodles.

Serves : 4 to 6 servings