Catfish Stir Recipe
Catfish Stir is popular with my family, its sure to be so with your family too. This Catfish Stir is surely going to make you popular amongst your friends once you treat them to it.
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.
