Catfish and Vegetable Stir-Fry
- Total Time
uncooked catfish fillet(s)1 pound(s), cut into 1-inch pieces
rice vinegar1 Tbsp
canola oil2 tsp
garlic clove(s)3 medium clove(s), minced
ginger root1 Tbsp, minced, peeled
crushed red pepper flakes¼ tsp
uncooked savoy cabbage½ head(s), small, thinly sliced
broccoli florets3 cup(s)
uncooked carrot(s)2 medium, thinly sliced diagonally
uncooked bell pepper(s)1 item(s), medium, red variety, thinly sliced
reduced-sodium chicken broth¾ cup(s)
low sodium soy sauce3 Tbsp
uncooked scallion(s)3 medium, thinly sliced
cilantro2 Tbsp, chopped
- Place catfish and vinegar in medium bowl and toss to coat. Set aside.
- Set large wok or skillet over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant, 10 seconds. Add cabbage, broccoli, carrots, and bell pepper and stir-fry until vegetables begin to soften, 4 minutes.
- Add broth and soy sauce and bring to boil. Add catfish, cover, and cook, stirring occasionally, until catfish is just opaque throughout, 3 minutes. Remove from heat and stir in scallions.
- Divide evenly among 4 plates and sprinkle with cilantro.
- Serving size: 2¼ cups