Stir-fry catfish~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Soy sauce |
| 4 | Catfish fillets, cut in thin strips | |
| 3 | tablespoons | Oil -- divided |
| 1 | cup | Red bell pepper -- thinly sliced |
| 1 | cup | Celery -- sliced |
| 1 | cup | Snow peas |
| 1 | cup | Fresh mushrooms -- sliced |
| 2 | tablespoons | Cornstarch |
| ¾ | cup | Water |
| Salt and Pepper -- to taste | ||
| Cooked rice | ||
Directions
Combine lemon juice and soy sauce. Add catfish; marinate for 20 minutes. Add 2 tablespoons oil to wok or large skillet. Heat for 2 minutes. Add vegetables; stir-fry 2 minutes. Remove vegatables; set aside.
Add remaining oil to wok; heat for 2 minutes. Drain fish; reserve marinade. Stir-fry catfish for 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 rice. Serves 4.
Per serving: Calories 297; fat 15g; cholesterol 92mg; carbohydrates 11.8g; dietary fiber 2.5g; prptein 28.7g; sodium 808mg. Good source of vitamin A.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Tammy Jones, Louisville, KY From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking