Stir-fry catfish~

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Lemon juice
3 tablespoons Soy sauce
4 Catfish fillets, cut in thin strips
3 tablespoons Oil -- divided
1 cup Red bell pepper -- thinly sliced
1 cup Celery -- sliced
1 cup Snow peas
1 cup Fresh mushrooms -- sliced
2 tablespoons Cornstarch
¾ cup Water
Salt and Pepper -- to taste
Cooked rice

Directions

Combine lemon juice and soy sauce. Add catfish; marinate for 20 minutes. Add 2 tablespoons oil to wok or large skillet. Heat for 2 minutes. Add vegetables; stir-fry 2 minutes. Remove vegatables; set aside.

Add remaining oil to wok; heat for 2 minutes. Drain fish; reserve marinade. Stir-fry catfish for 2 minutes or until fish flakes easily.

Return vegetables to wok.

Combine cornstarch, water, salt, pepper and reserved marinade; stir until smooth. Add to wok and cook 2 minutes or until slightly thickened. Serve over rice. Serves 4.

Per serving: Calories 297; fat 15g; cholesterol 92mg; carbohydrates 11.8g; dietary fiber 2.5g; prptein 28.7g; sodium 808mg. Good source of vitamin A.

Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95

Recipe By : Tammy Jones, Louisville, KY From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking

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