Directions:
- Cut fish into 2 strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.21 Kcal (859 kJ) | ||
| Calories from fat | 65.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 11% | |
|---|---|---|---|
| Cholesterol | 53.74mg | 18% | |
| Sodium | 884.26mg | 37% | |
| Potassium | 477.92mg | 10% | |
| Total Carbs | 11.55g | 4% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 20.2g | 40% | |
| Vitamin C | 41.1mg | 68% | |
| Iron | 0.7mg | 4% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.86 Kcal (397 kJ) | ||
| Calories from fat | 30.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 11% | |
|---|---|---|---|
| Cholesterol | 24.84mg | 18% | |
| Sodium | 408.76mg | 37% | |
| Potassium | 220.92mg | 10% | |
| Total Carbs | 5.34g | 4% | |
| Sugars | 1.3g | 11% | |
| Dietary Fiber | 0.92g | 8% | |
| Protein | 9.34g | 40% | |
| Vitamin C | 19mg | 68% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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