Catfish Oriental

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. 1

   Rinse fillets with cold water; pat dry.

2. 2

   Cut into 2 x ¾ inch strips; set aside.

3. 3

   Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil; heat at medium-high (375°) for 2 minutes.

4. 4

   Add in snow peas and the next 5 ingredients; stir-fry 3 minutes.

5. 5

   Remove vegetables from wok and set aside.

6. 6

   Add remaining 2 teaspoons oil to wok; heat at med-high 2 minutes.

7. 7

   Add in fish; stir-fry 2 minutes or until fish flakes easily; decrease heat to low (200°).

8. 8

   Add vegetables back in; combine soy sauce, lemon juice, sugar, and ginger.

9. 9

   Pour over fish and vegetables; stir-fry 2 minutes; season to taste with salt and pepper.

10. 10

    Serve over rice; sprinkle with sesame seeds.