Directions:
- Cut catfish fillets into 2 x 3/4 inch strips.
- In a bowl, add the lemon juice and soy sauce; stir to combine.
- Add the fish strips to the bowl and let marinate for 20 minutes.
- Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
- Add carrots to wok; stirfry for 2 minutes.
- Add the next 7 ingredients and stirfry for 2 minutes.
- Transfer vegetables to a plate or bowl and set aside.
- Add 1 tablespoon oil to wok and let get hot.
- Drain fish and reserve marinade.
- Add fish to wok and stirfry for 2 minutes or until fish flakes.
- Transfer vegetables back to wok.
- Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
- Stirfry on low heat for 2 minutes or until thickened and bubbly.
- Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.77 Kcal (2423 kJ) | ||
| Calories from fat | 290.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.31g | 50% | |
|---|---|---|---|
| Cholesterol | 120.74mg | 40% | |
| Sodium | 1860.79mg | 78% | |
| Potassium | 1404.02mg | 30% | |
| Total Carbs | 34.64g | 12% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 36.99g | 74% | |
| Vitamin C | 70.6mg | 118% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.1mg | 17% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 111.66 Kcal (467 kJ) | ||
| Calories from fat | 56.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 50% | |
|---|---|---|---|
| Cholesterol | 23.3mg | 40% | |
| Sodium | 359mg | 78% | |
| Potassium | 270.88mg | 30% | |
| Total Carbs | 6.68g | 12% | |
| Sugars | 1.28g | 27% | |
| Dietary Fiber | 1.28g | 27% | |
| Protein | 7.14g | 74% | |
| Vitamin C | 13.6mg | 118% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.6mg | 17% | |
| Calcium | 26.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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