Peppery fish stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple chunks, juice |
| ¼ | cup | Soy sauce |
| 1 | pounds | Skinless fillets, bite sized |
| 2 | smalls | Green peppers, chunked ot cooked rice |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Crushed red pepper |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Slivered almonds |
Directions
Drain pineapple, reserve juice. Set pineapple aside. Combine pineapple juice and cornstarch. Add soy sauce and crushed red pepper. Set aside. In a wok or large skillet stir-fry fish pieces in hot oil 3 minutes; remove from wok. Stir-fry red pepper 1 minute.
Add almonds; stir fry 1 minute more. Stir pineapple juice mixture; add to wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add fish and pineapple. Heat through. Serve over rice.