Catfish Stir Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Catfish fillets - 1 1/2 pounds | ||
| Lemon juice | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon, divided | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Broccoli flowerets | 1 Cup (16 tbs), sliced | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Cauliflower flowerets - 1 cup, sliced | ||
| Green onions - 3/4 cup, cut into 1/2 inch pieces | ||
| Tomatoes - 2 medium, peeled and cut into eighths | ||
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Cornstarch -2 to 2 1/2 tablespoons | ||
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Hot cooked rice | ||
Directions
MAKING
1) Cut the fillets into 2- x 3/4-inch strips.
2) In a bowl, add lemon juice and soy sauce and mix well.
3) Add in the fish and keep aside for 20 minutes.
4) Coat the sides of a heated skillet with 2 tablespoons of oil and heat at medium high (325°) for 2 minutes.
5) Add in the carrots and stir-fry for 2 minutes.
6) Add in the broccoli, zucchini, mushrooms, cauliflower, onions, tomatoes and water chestnuts and stir-fry for 2 minutes.
7) Remove the vegetables and keep aside.
8) Add in 1 tablespoon of the remaining oil and heat at medium high (325°) for 2 minutes.
9) Drain fish, keep aside the marinade.
10) Add the fish to the wok, and stir-fry for 2 minutes, till the fish flakes easily when tested with a fork.
11) Return the vegetables to the wok.
12) In a bowl, add cornstarch, water, salt, pepper, and the reserved marinade and mix well. Add in to the wok.
13) Gently stir-fry for 2 minutes, or till the mix is thick and bubbly.
SERVING
14) Add with a side of steamed hot rice.
1) Cut the fillets into 2- x 3/4-inch strips.
2) In a bowl, add lemon juice and soy sauce and mix well.
3) Add in the fish and keep aside for 20 minutes.
4) Coat the sides of a heated skillet with 2 tablespoons of oil and heat at medium high (325°) for 2 minutes.
5) Add in the carrots and stir-fry for 2 minutes.
6) Add in the broccoli, zucchini, mushrooms, cauliflower, onions, tomatoes and water chestnuts and stir-fry for 2 minutes.
7) Remove the vegetables and keep aside.
8) Add in 1 tablespoon of the remaining oil and heat at medium high (325°) for 2 minutes.
9) Drain fish, keep aside the marinade.
10) Add the fish to the wok, and stir-fry for 2 minutes, till the fish flakes easily when tested with a fork.
11) Return the vegetables to the wok.
12) In a bowl, add cornstarch, water, salt, pepper, and the reserved marinade and mix well. Add in to the wok.
13) Gently stir-fry for 2 minutes, or till the mix is thick and bubbly.
SERVING
14) Add with a side of steamed hot rice.
Chef
