Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch.

Catfish and Vegetable Stir-Fry

1
Total Time
30 min
Prep
18 min
Cook
12 min
Serves
4
Difficulty
Easy

Ingredients

uncooked catfish fillet(s)

1 pound(s), cut into 1-inch pieces

rice vinegar

1 Tbsp

canola oil

2 tsp

garlic clove(s)

3 medium clove(s), minced

ginger root

1 Tbsp, minced, peeled

crushed red pepper flakes

¼ tsp

uncooked savoy cabbage

½ head(s), small, thinly sliced

broccoli florets

3 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 broth

¾ cup(s)

low sodium soy sauce

3 Tbsp

uncooked scallion(s)

3 medium, thinly sliced

cilantro

2 Tbsp, chopped

Instructions

  1. Place catfish and vinegar in medium bowl and toss to coat. Set aside.
  2. 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.
  3. 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.
  4. Divide evenly among 4 plates and sprinkle with cilantro.
  5. Serving size: 2¼ cups

A happier, healthier you starts here

Join Today