Ingredients
3 Tablespoons lemon juice
3 Tablespoons soy sauce
4 catfish fillets
3 Tablespoons vegetable oil
1 cup red pepper, thinly sliced
1 cup celery, sliced
1 cup snow peas
1 cup fresh mushrooms, sliced
2 Tablespoons cornstarch
3/4 cup water
Directions
1 Cut catfish fillets into thin strips.
2 Combine lemon juice and soy sauce; add catfish.
3 Marinate in refrigerator 20 minutes.
4 Heat 2 Tablespoons oil in wok or large skillet 2 minutes.
5 Add vegetables; stir-fry 2 minutes.
6 Remove vegetables and set aside.
7 Heat remaining oil in wok for 2 minutes.
8 Drain catfish, reserving marinade, and transfer to wok stirring 2 minutes or until fish flakes easily.
9 Return vegetables to wok.
10 Combine cornstarch, water, and reserved marinade and stir until smooth.
11 Add to wok and cook 2 minutes or until slightly thickened.
MAKES 4 servings
3 Tablespoons lemon juice
3 Tablespoons soy sauce
4 catfish fillets
3 Tablespoons vegetable oil
1 cup red pepper, thinly sliced
1 cup celery, sliced
1 cup snow peas
1 cup fresh mushrooms, sliced
2 Tablespoons cornstarch
3/4 cup water
Directions
1 Cut catfish fillets into thin strips.
2 Combine lemon juice and soy sauce; add catfish.
3 Marinate in refrigerator 20 minutes.
4 Heat 2 Tablespoons oil in wok or large skillet 2 minutes.
5 Add vegetables; stir-fry 2 minutes.
6 Remove vegetables and set aside.
7 Heat remaining oil in wok for 2 minutes.
8 Drain catfish, reserving marinade, and transfer to wok stirring 2 minutes or until fish flakes easily.
9 Return vegetables to wok.
10 Combine cornstarch, water, and reserved marinade and stir until smooth.
11 Add to wok and cook 2 minutes or until slightly thickened.
MAKES 4 servings