Cod Stir-Fry W/ Mixed Vegetables |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
1 lb cod fish fillet |
2 tablespoons soy sauce |
2 tablespoons cornstarch |
2 tablespoons rice wine |
1/4 cup chicken stock |
1 teaspoon sugar |
2 tablespoons canola oil |
1 (14 ounce) can baby corn, drained |
1 (8 ounce) can sliced water chestnuts, drained |
2 cups broccoli florets |
2 mild red chile peppers, finely chopped |
Directions:
1. 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.
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