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. MORE+ LESS-

By Pillsbury Kitchens

August 26, 2010

2/3

cup uncooked regular long-grain white rice

1 1/3

cups water

1/4

cup water

tablespoons lite soy sauce

teaspoons cornstarch

1/4

teaspoon ginger

1/8

to 1/4 teaspoon pepper

1/8

teaspoon crushed red pepper flakes

garlic clove, minced

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

tablespoons water

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

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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.