Stir-Fried Catfish with Cucumber Rice
Makes 4 servings
|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|
- 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.
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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||31 %|
|Total Fat||12 g|
|Saturated Fat||2 g|
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