Catfish Stir-fry

Ingredients

• 1 1/2 lbs catfish fillets
• 3 tablespoons lemon juice
• 3 tablespoons soy sauce (use low-sodium if salt-sensitive)
• 3 tablespoons vegetable oil, divided
• 1 cup thinly sliced carrot
• 1 cup sliced broccoli floret
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
• 1 cup sliced cauliflower floret
• 3/4 cup green onion, cut into 1/2 inch pieces
• 2 medium tomatoes, peeled and cut into eighths
• 1/2 cup sliced water chestnuts
• 2-2 1/2 tablespoons cornstarch
• 3/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• hot cooked rice

Directions

1. 1

   Cut catfish fillets into 2 x 3/4 inch strips.

2. 2

   In a bowl, add the lemon juice and soy sauce; stir to combine.

3. 3

   Add the fish strips to the bowl and let marinate for 20 minutes.

4. 4

   Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.

5. 5

   Add carrots to wok; stirfry for 2 minutes.

6. 6

   Add the next 7 ingredients and stirfry for 2 minutes.

7. 7

   Transfer vegetables to a plate or bowl and set aside.

8. 8

   Add 1 tablespoon oil to wok and let get hot.

9. 9

   Drain fish and reserve marinade.

10. 10

    Add fish to wok and stirfry for 2 minutes or until fish flakes.

11. 11

    Transfer vegetables back to wok.

12. 12

    Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.

13. 13

    Stirfry on low heat for 2 minutes or until thickened and bubbly.

14. 14

    Serve over hot cooked rice.