Stir fried catfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Catfish fillets | |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Vegetable oil |
| 1 | cup | Thinly sliced red pepper |
| 1 | cup | Sliced celery |
| 1 | cup | Snow peas |
| 1 | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Cornstarch |
| ¾ | cup | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Hot cooked rice | ||
Directions
Cut fillets into 2 x ¾" strips.Combine lemon juice and soy sauce.
Add fish;let stand 20 minutes.Add 2 tbsp. oil to wok or large skillet. Heat over medium high heat for 2 minutes.Add red pepper;stir fry 2 minutes.Add celery,snow peas and mushrooms;stir fry 2 minutes more. Remove vegetables;set aside.Add remaining tbsp. oil to wok;heat over medium high heat for 2 minutes.Drain fish,reserving marinade.Add fish to wok;stir fry 2 minutes or until fish flakes easily.Return vegetables to wok.Combine cornstarch,water,salt,pepper and reserved marinade;stir until smooth.Add to wok and cook 2 minutes or until slightly thickened. Serve over hot cooked rice.Makes 4 servings.