Catfish Stir-fry

Prep Time: 60 Minutes

Cook Time: 8 Minutes

Ready In: 68 Minutes

Servings: 4

We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.

Ingredients:

1 1/2 lbs catfish fillets

3 tablespoons lemon juice

3 tablespoons soy sauce (use low-sodium if salt-sensitive)

3 tablespoons vegetable oil, divided

1 cup thinly sliced carrot

1 cup sliced broccoli floret

1 cup sliced zucchini

1 cup sliced fresh mushrooms

1 cup sliced cauliflower floret

3/4 cup green onion, cut into 1/2 inch pieces

2 medium tomatoes, peeled and cut into eighths

1/2 cup sliced water chestnuts

2 -2 1/2 tablespoons cornstarch

3/4 cup water

1 teaspoon salt

1/4 teaspoon pepper

hot cooked rice

Directions:

1. Cut catfish fillets into 2 x 3/4 inch strips.
2. In a bowl, add the lemon juice and soy sauce; stir to combine.
3. Add the fish strips to the bowl and let marinate for 20 minutes.
4. Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
5. Add carrots to wok; stirfry for 2 minutes.
6. Add the next 7 ingredients and stirfry for 2 minutes.
7. Transfer vegetables to a plate or bowl and set aside.
8. Add 1 tablespoon oil to wok and let get hot.
9. Drain fish and reserve marinade.
10. Add fish to wok and stirfry for 2 minutes or until fish flakes.
11. Transfer vegetables back to wok.
12. Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
13. Stirfry on low heat for 2 minutes or until thickened and bubbly.
14. Serve over hot cooked rice.

By RecipeOfHealth.com