Fish stir-fry

Heat ½ tsp vegetable oil in a wok over high heat. Stir-fry 2 cups Asian vegetable stir-fry mix for 3-4 minutes or until just tender. Set aside. Heat ½ tsp vegetable oil in same wok. Stir-fry 150g firm white fish fillet (cut into 3cm cubes) for 2-3 minutes or until just cooked. Return vegetables to wok with 1 tbs hoisin sauce, 2 tsp soy sauce and 1 tbs lemon juice. Stir-fry until well combined. Sprinkle with long fresh red chilli (thinly sliced) and 1 green shallot (thinly sliced). Serve with ½ cup (85g) steamed brown rice.