INGREDIENTS
1
seedless cucumber
1‑1/4
cups water
1/2
cup uncooked rice
4
green onions, thinly sliced
1/2
teaspoon white pepper
2
teaspoons canola oil
1
pound catfish fillets, cut into 1-inch chunks
1
teaspoon minced fresh ginger
1
clove garlic, minced
1/4
teaspoon dark sesame oil
2
packages (6 ounces each) snow peas
1
red bell pepper, diced
1/4
cup white wine or water
1
tablespoon cornstarch
PREPARATION:
- Grate cucumber on medium side of grater into colander set over bowl; drain.
- Combine water, rice, cucumber, green onions and white pepper in medium saucepan. Bring to a boil over medium heat. Cover; reduce heat to low. Cook about 20 minutes or until rice is tender and liquid is absorbed.
- Heat oil in 12-inch nonstick skillet over high heat. Add catfish, ginger, garlic and sesame oil. Stir-fry 4 to 5 minutes or until catfish is just cooked. Add snow peas and bell pepper. Cover and cook 4 minutes.
- Meanwhile, combine wine and cornstarch in small bowl; stir. Pour mixture over catfish mixture; cook and stir about 2 minutes or until sauce thickens. Serve over rice.
Serving Suggestion
Serve with Egg Drop Soup made by stirring beaten egg into simmering fat-free, low-sodium chicken broth seasoned with your favorite fresh chopped herbs, such as cilantro. Complete the meal with chilled fresh seasonal fruit cups or a scoop of lemon sorbet.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Sodium
70 mg
Protein
23 g
Fiber
4 g
Carbohydrate
32 g
Cholesterol
53 mg
Saturated Fat
2 g
Total Fat
12 g
Calories from Fat
31 %
Calories
338
DIETARY EXCHANGE:
Vegetable
1
Starch
2
Meat
3
