FISH AND VEGETABLE STIR-FRY
Make and share this Fish and Vegetable Stir-Fry recipe from Food.com.
Provided by nate masters
Categories One Dish Meal
Time 16m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a skillet and cook on a stove top flame low heat.
- Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
- Then pour out excess liquid and serve the rest.
Nutrition Facts : Calories 335.1, Fat 3.5, SaturatedFat 0.4, Sodium 639.3, Carbohydrate 66.5, Fiber 25.2, Sugar 21, Protein 26.4
CRISPY FISH WITH STIR-FRIED VEGETABLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating.
- For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm.
- For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
- For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
- Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions.
SEAFOOD STIR-FRY
This delightfully different stir-fry features tuna steaks, broccoli and pasta. The sauce offers a delicate balance of flavors, ranging from zesty red pepper flakes to Parmesan cheese. Robin Chamberlin sen the recipe from her home in La Costa, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,
Nutrition Facts : Calories 399 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 521mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
HOT AND STICKY VEGETABLE STIR-FRY
Make and share this Hot and Sticky Vegetable Stir-Fry recipe from Food.com.
Provided by Nimz_
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepared noodles or rice, for serving.
- For the sauce, combine all ingredients in a small bowl and set aside.
- For stir-fry, wash, peel and cut carrots and sweet potato into 1/4 inch stick shaped.
- Tear mushrooms, if using, along gill lines into evenly sized strips.
- Cut asparagus into snow-pea-size lengths.
- Place a Wok or large skillet over med-hi heat and heat oil until it shimmers. Working in batches, if necessary, stir-fry carrot and sweet potato sticks for 2 minutes, until slightly dark and fragrant. Add asparagus and mushrooms, if using, and cook for 2 minutes.
- Increase heat to high and add snow peas and the sauce (and the first batch of stir-fried vegetables, if necessary).
- Cook, stirring constantly, for a minute or two until sauce comes to a boil and vegetables are well coated.
- (If using shrimp, add them at this point and toss to heat through).
- Season with salt and black pepper to taste.
- (Discard garlic from sauce, if desired).
- Divide among individual plates and sprinkle w/chopped parsley.
- Serve hot w/noodles or rice.
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- Add all the marinade ingredients in a small jug, along with 1 garlic clove, sliced Whisk together and set aside.
- Slice fish vertically, and place in a dish / bowl. Add garlic paste, salt and red chili powder. Mix and let it sit for 10 minutes.
- Heat 1/2 teaspoon oil in a non-stick pan, and add the fish. Don’t crowd the pan, and cook in 2 - 3 batches if the pan cannot accommodate all the fish in one go. Cook for a few minutes on both sides till the fish colour changes from translucent to white / pink. Take out the fish and set it aside on a plate.
- In the same pan, heat 1/2 teaspoon of remaining oil and add 1 garlic clove sliced. Once the flavour of the garlic is released add the sliced capsicum. Saute for a minute and then add the frozen vegetable mix or fresh vegetables. See notes on how and what vegetables to use.
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