Fish and Vegetable Stir-Fry

Name: Fish and Vegetable Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
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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Prep 30 min
Total 30 min
Ingredients 12
Servings 4

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

By Pillsbury Kitchens

Updated August 26, 2010

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

Steps

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.