Stir-Fried Catfish with Cucumber Rice

Yield

Makes 4 servings

Ingredients

1	seedless cucumber
1-1/4	cups water
1/2	cup uncooked rice
4	green onions, thinly sliced
1/2	teaspoon white pepper
2	teaspoons canola oil
1	pound catfish fillets, cut into 1-inch chunks
1	teaspoon minced fresh ginger
1	clove garlic, minced
1/4	teaspoon dark sesame oil
2	packages (6 ounces each) snow peas
1	red bell pepper, diced
1/4	cup white wine or water
1	tablespoon cornstarch

Preparation

Grate cucumber on medium side of grater into colander set over bowl; drain.
Combine water, rice, cucumber, green onions and white pepper in medium saucepan. Bring to a boil over medium heat. Cover; reduce heat to low. Cook about 20 minutes or until rice is tender and liquid is absorbed.
Heat oil in 12-inch nonstick skillet over high heat. Add catfish, ginger, garlic and sesame oil. Stir-fry 4 to 5 minutes or until catfish is just cooked. Add snow peas and bell pepper. Cover and cook 4 minutes.
Meanwhile, combine wine and cornstarch in small bowl; stir. Pour mixture over catfish mixture; cook and stir about 2 minutes or until sauce thickens. Serve over rice.

Serving Suggestion

Serve with Egg Drop Soup made by stirring beaten egg into simmering fat-free, low-sodium chicken broth seasoned with your favorite fresh chopped herbs, such as cilantro. Complete the meal with chilled fresh seasonal fruit cups or a scoop of lemon sorbet.

Nutritional Information

Serving Size:	1/4 of total recipe
Sodium	70 mg
Protein	23 g
Fiber	4 g
Carbohydrate	32 g
Cholesterol	53 mg
Saturated Fat	2 g
Total Fat	12 g
Calories from Fat	31 %
Calories	338