Fish and vegetable stir fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | -water |
| 2 | tablespoons | Soy sauce -- lite |
| 2 | teaspoons | Cornstarch |
| 1 | Garlic clove -- minced | |
| ¼ | teaspoon | Ginger |
| ⅛ | teaspoon | Pepper -- or more if |
| Desired | ||
| ⅛ | teaspoon | Red pepper flakes -- |
| Crushed | ||
| 1 | pounds | Cod or haddock fillets -- |
| Cut into 1 1/2\" squa water | ||
| 2 | cups | Mushrooms, fresh -- sliced |
| 1 | cup | Broccoli florets |
| 1 | cup | Red pepper chunks |
| 1 | medium | Onion, cut into 16 wedges -- |
| Separated | ||
| 2 | cups | Rice -- hot cooked |
Directions
In small bowl, combine ¼ cup water, soy sauce, cornstarch, garlic, ginger, pepper, and red pepper flakes. Spray nonstick skillet or wok with nonstick cooking spray. Heat skillet over high heat until hot, about 1 minute. Add fish. Cook and stir 2-4 minutes or until fish flakes easily with fork. Remove fish from skillet. Remove skillet from heat; spray with nonstick cooking spray. Add 2 T. water, mushrooms, broccoli, red pepper and onion; cook and stir 2-4 minutes or until crisp tender. Stir in cornstarch mixture, stirring constantly until thickened. Return fish to skillet; toss gently to heat. Serve over rice.
Recipe By :
From: Date: File