Fish and Vegetable Stir-Fry

Enjoy this hearty fish and vegetables stir-fry dinner recipe that's ready in just 30 minutes- serve over rice.

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Servings 4

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ingredients 12
Prep Time 30 min
Total Time 30 min

Ingredients

2/3: cup uncooked regular long-grain white rice

1 1/3: cups water

1/4: cup water

2: tablespoons lite soy sauce

2: teaspoons cornstarch

1/4: teaspoon ginger

1/8: to 1/4 teaspoon pepper

1/8: teaspoon crushed red pepper flakes

1: garlic clove, minced

1: lb. cod or haddock fillets, cut into 1 1/2-inch squares

2: tablespoons water

1: (1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts

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Directions

1 Cook rice in 1 1/3 cups water as directed on package.
2 Meanwhile, in small bowl, combine 1/4 cup water, soy sauce, cornstarch, ginger, pepper, red pepper flakes and garlic; blend well. Set aside.
3 Spray large nonstick skillet or wok with nonstick cooking spray. Heat over high heat until hot. Add cod; cook and stir 2 to 4 minutes or until fish is opaque and flakes easily with fork. Remove from skillet; cover to keep warm.
4 Remove skillet from heat; spray with nonstick cooking spray. Add 2 tablespoons water and frozen vegetables; cover and cook 6 to 7 minutes or until vegetables are crisp-tender.
5 Stir cornstarch mixture until smooth. Add to skillet; cook and stir until thickened. Return fish to skillet; toss gently to heat thoroughly. Serve over rice.