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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces. Ingredients:
1 teaspoon dark sesame oil, divided |
1 pound catfish nuggets |
3 cups thinly sliced napa (chinese) cabbage |
1 cup thinly sliced shiitake mushroom caps |
3/4 cup preshredded carrot |
1/2 cup sliced green onions |
1 tablespoon bottled minced fresh ginger |
1 tablespoon bottled minced garlic |
1/4 cup hoisin sauce |
1 teaspoon chili garlic sauce (such as lee kum kee) |
4 (8-inch) fat-free flour tortillas |
Directions:
1. Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
2. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
3. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.
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