Catfish Stir Recipe
Ingredients
| 1 1/2 pounds catfish fillets | ||
| 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 | |
| 1 cup sliced cauliflower flowerets | ||
| 3/4 cup green onions, cut into 1/2-inch pieces | ||
| 2 medium tomatoes, peeled and cut into eighths | ||
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Cornstarch | 2 1/2 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/4 teaspoon pepper Hot cooked rice | ||
Directions
Cut fillets into 2- x 3/4-inch strips.
Combine lemon juice and soy sauce, mixing well.
Add fish, and let stand 20 minutes.
Pour 2 tablespoons oil around top of preheated wok or large skillet, coating sides; allow to heat at medium high (325°) for 2 minutes.
Add carrots; stir-fry 2 minutes.
Add next 7 ingredients; stir-fry 2 minutes.
Remove vegetables; set aside.
Add 1 tablespoon remaining oil to wok; allow to heat at medium high (325°) for 2 minutes.
Drain fish, reserving marinade.
Add fish to wok, and stir-fry 2 minutes, or until fish flakes easily when tested with a fork.
Return vegetables to wok.
Combine cornstarch, water, salt, pepper, and reserved marinade; mix well, and add to wok.
Stir-fry over low heat (225°) 2 minutes or until thickened and bubbly.
Serve over rice.
Combine lemon juice and soy sauce, mixing well.
Add fish, and let stand 20 minutes.
Pour 2 tablespoons oil around top of preheated wok or large skillet, coating sides; allow to heat at medium high (325°) for 2 minutes.
Add carrots; stir-fry 2 minutes.
Add next 7 ingredients; stir-fry 2 minutes.
Remove vegetables; set aside.
Add 1 tablespoon remaining oil to wok; allow to heat at medium high (325°) for 2 minutes.
Drain fish, reserving marinade.
Add fish to wok, and stir-fry 2 minutes, or until fish flakes easily when tested with a fork.
Return vegetables to wok.
Combine cornstarch, water, salt, pepper, and reserved marinade; mix well, and add to wok.
Stir-fry over low heat (225°) 2 minutes or until thickened and bubbly.
Serve over rice.
Chef
