Catfish Stir Recipe
Ingredients
1 1/2 pounds catfish fillets
3 tablespoons lemon juice
3 tablespoons soy sauce
3 tablespoons vegetable oil, divided
1 cup thinly sliced carrots
1 cup sliced broccoli flowerets
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1 cup sliced cauliflower flowerets
3/4 cup green onions, cut into 1/2-inch pieces
2 medium tomatoes, peeled and cut into eighths
1/2 cup sliced water chestnuts
2 to 2 1/2 tablespoons cornstarch
3/4 cup water
1 teaspoon salt
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.
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