CATFISH AND VEGGIE STIR-FRY
3 tbsp. soy sauce
2 tbsp. lemon juice
1 lb. catfish fillets, cut in strips
4 tsp. oil, divided use
1 (16 oz.) pkg. frozen Asian mixed vegetables, slightly thawed (or 1 cup each sliced snow peas, red pepper, celery and mushrooms)
1 tbsp. cornstarch
3/4 cup water
1/4 tsp. ground black pepper
In shallow dish, combine soy sauce and lemon juice. Add catfish. Toss to coat. Set aside.
In large skillet, heat 2 teaspoons oil over medium-high heat. Stir fry vegetables about 2 minutes until tender-crisp. Using slotted spoon, remove to bowl. Add remaining 2 teaspoons oil to skillet.
Drain catfish strips, reserving lemon mixture. Stir-fry about 4 minutes until fish just cooks through. Add to vegetables.
In small bowl, stir cornstarch and reserved lemon-soy mixture with water until smooth. Add to skillet. Cook and stir about 1 minute until thickened.
Return vegetables and fish to skillet. Cook 1 minute longer. Season with black pepper.
Menu idea: Serve over hot, cooked rice or noodles.
Makes four (1-cup) servings
From: The Catfish Institute
3 tbsp. soy sauce
2 tbsp. lemon juice
1 lb. catfish fillets, cut in strips
4 tsp. oil, divided use
1 (16 oz.) pkg. frozen Asian mixed vegetables, slightly thawed (or 1 cup each sliced snow peas, red pepper, celery and mushrooms)
1 tbsp. cornstarch
3/4 cup water
1/4 tsp. ground black pepper
In shallow dish, combine soy sauce and lemon juice. Add catfish. Toss to coat. Set aside.
In large skillet, heat 2 teaspoons oil over medium-high heat. Stir fry vegetables about 2 minutes until tender-crisp. Using slotted spoon, remove to bowl. Add remaining 2 teaspoons oil to skillet.
Drain catfish strips, reserving lemon mixture. Stir-fry about 4 minutes until fish just cooks through. Add to vegetables.
In small bowl, stir cornstarch and reserved lemon-soy mixture with water until smooth. Add to skillet. Cook and stir about 1 minute until thickened.
Return vegetables and fish to skillet. Cook 1 minute longer. Season with black pepper.
Menu idea: Serve over hot, cooked rice or noodles.
Makes four (1-cup) servings
From: The Catfish Institute
MsgID: 3148356
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 9-26-08 Recipe Swap - Assorted Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 9-26-08 Recipe Swap - Assorted Re...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Friday 9-26-08 Recipe Swap - Assorted Recipes (3) |
Betsy at Recipelink.com | |
2 | Recipe: Crispy Baked Catfish Nuggets with Homemade Tartar Sauce (baked, may freeze ahead) |
Betsy at Recipelink.com | |
3 | Recipe: Fish Sticks in a Flash |
Betsy at Recipelink.com | |
4 | Recipe: Catfish and Veggie Stir-Fry |
Betsy at Recipelink.com |
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