Catfish Oriental

Cooking Light

• Ready In: 1 hr 11 mins
• Serves: 4

Ingredients

• 1  lb catfish fillet
• 1  tablespoon  vegetable oil, divided
• 1⁄2 lb fresh snow pea, trimmed
• 1  cup  sliced fresh mushrooms
• 3⁄4 cup  sliced green onion
• 3⁄4 cup  shredded carrot
• 1⁄2 cup sliced water chestnuts
• 1  medium red bell pepper, cut into strips
• 2  tablespoons low sodium soy sauce
• 2  tablespoons lemon juice
• 2  teaspoons brown sugar
• 1⁄2 teaspoon ground ginger
• 3  cups cooked rice
• 2  tablespoons toasted sesame seeds

Directions

1. Rinse fillets with cold water; pat dry.
2. Cut into 2 x ¾ inch strips; set aside.
3. Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil; heat at medium-high (375°) for 2 minutes.
4. Add in snow peas and the next 5 ingredients; stir-fry 3 minutes.
5. Remove vegetables from wok and set aside.
6. Add remaining 2 teaspoons oil to wok; heat at med-high 2 minutes.
7. Add in fish; stir-fry 2 minutes or until fish flakes easily; decrease heat to low (200°).
8. Add vegetables back in; combine soy sauce, lemon juice, sugar, and ginger.
9. Pour over fish and vegetables; stir-fry 2 minutes; season to taste with salt and pepper.
10. Serve over rice; sprinkle with sesame seeds.