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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce. Ingredients:
2 teaspoons cornstarch |
1/3 cup chicken broth |
2 tablespoons sherry or additional chicken broth |
2 tablespoons reduced-sodium soy sauce |
1/8 teaspoon crushed red pepepr flakes |
1 garlic clove, minced |
1 tablespoon canola oil |
1 package (16 ounces) frozen stir-fry vegetable blend, thawed |
1 small sweet red pepper, julienned |
1 pound cod, cut into 1-inch cubes |
1/4 cup chopped peanuts |
4 cups hot cooked rice |
Directions:
1. In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender.
2. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
3. Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice. Yield: 4 servings.
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