Peppery fish stir-fry

Yield: 1 servings

Measure 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

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.

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