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(Enough for 4)
Slice the fish into 2cm wide strips and set aside. Peel the ginger and chop it finely. Peel and chop the garlic then cut the spring onions, removing the dark green leaves as you go. Seed and chop the chillies. Cut the green beans on the diagonal into 3cm long pieces and trim the snow peas. Cut the mushrooms into quarters. Now get half the oil really hot in a wok, cook the fish in two batches until it is golden and just cooked through, about 4 minutes, then remove with a draining spoon to a warm plate.
Add the remaining oil to the wok and when its just smoking, stir-fry the ginger, garlic, onions and chilli until fragrant, moving them quickly around the pan as you go. Add the green beans, snow peas and mushrooms. Cook until just tender, about 5 minutes then return the fish to the wok along with the chicken stock, oyster sauce, soy sauce and sugar. Gently toss everything together and bring to the boil. Serve immediately.
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