½ cup snow peas, tops removed and sliced once down the middle
½ cup of fennel root, diced into ¼ inch cubes
½ cup carrots, diced into 1/4 inch cubes
½ cup bok choy or kale, cut against the grain into ½ strips
1 cup Brussel sprouts, quartered
¾ cup bean sprouts
½ cup red, orange, and yellow bell peppers, cut into strips
Cut the cod into 2 inch long strips, no more than ½ thick.
Mix together the ginger, fish sauce, lime juice, sugar, and salt. Add the fish to the mixture. If you have time let these marry together in the fridge for an hour.
If you have a wok, get it out. If not, then any larger cast iron or ceramic fry pan will work. Add the oil to the pan on a medium-high heat until a drop of water sizzles rapidly. Add the onion and cook until starting to turn a light brown (2 to 4 minutes).
Add the sliced fish and marinade and stir fry gently for 1 minute then add in all the veggies and toss. Cook for another 3 minutes continuously until cod is cooked through.