Catfish and Vegetable Stir-Fry
- Total Time
- 0:30
- Prep
- 0:18
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
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uncooked catfish fillet(s)1 pound(s), cut into 1-inch pieces
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rice vinegar1 Tbsp
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canola oil2 tsp
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garlic clove(s)3 medium clove(s), minced
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ginger root1 Tbsp, minced, peeled
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crushed red pepper flakes¼ tsp
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uncooked savoy cabbage½ head(s), small, thinly sliced
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broccoli florets3 cup(s)
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uncooked carrot(s)2 medium, thinly sliced diagonally
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uncooked bell pepper(s)1 item(s), medium, red variety, thinly sliced
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reduced-sodium chicken broth¾ cup(s)
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low sodium soy sauce3 Tbsp
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uncooked scallion(s)3 medium, thinly sliced
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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