Catfish and Vegetable Stir-Fry
1
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked catfish
1 pound(s), cut into 1-inch pieces
Unseasoned rice vinegar
1 Tbsp
Canola oil
2 tsp
Garlic
3 clove(s), minced
Fresh ginger
1 Tbsp, minced, peeled
Crushed red pepper flakes
¼ tsp
Savoy cabbage
½ head(s), small, thinly sliced
Broccoli florets
3 cup(s)
Carrots
2 medium, thinly sliced diagonally
Bell pepper
1 item(s), medium, red variety, thinly sliced
Reduced sodium chicken broth
¾ cup(s)
Low sodium soy sauce
3 Tbsp
Scallions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.