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Catfish Stir-fry

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Fish 4 Servings

INGREDIENTS

4 Catfish fillets
3 T Lemon juice
3 T Soy sauce
3 T Vegetable oil
1 c Thinly sliced bell pepper
preferably red
1 c Sliced celery
1 c Snow peas
1 c Sliced fresh mushrooms
2 T Cornstarch
3/4 c Water
1/4 t Pepper
Hot cooked rice

INSTRUCTIONS

Cut fillets into bite-size pieces.  Combine lemon juice and soy sauce
in medium bowl. Add catfish. Let  marinate for 20 minutes.  Combine
cornstarch, water and pepper in a large measuring cup.  Heat 2
tablespoons of the oil in a wok or large skillet over  medium-high heat
until hot enough to form bubbles around a wooded  toothpick, 1-2
minutes. Add red pepper, celery, snow peas and  mushrooms. Stir-fry for
2 minutes. Remove vegetables to plate.  Add remaining 1 tablespoon oil
to wok. Drain fish, pouring marinade  into cornstarch mixture. When oil
is hot (1-2 minutes), add fish and  stir-fry for 2 minutes, or until
fish is opaque and flakes easily.  Quickly return vegetables to wok.
Stir cornstarch mixture till smooth  and pour into wok. Cook and stir
until slightly thickened, about 2  minutes. Serve over hot rice. Yields
4 servings.  From The Catfish Institute, Belzoni, Miss.  ARKANSAS
GAZETTE, 08/10/1988  From a collection of my mother's (Judy Hosey)
recipe box which  contained lots of her favorite recipes, clippings,
etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 182
Total Fat: 20.4g
Cholesterol: 87.8mg
Sodium: 699.9mg
Potassium: 800.6mg
Carbohydrates: 22.7g
Fiber: 2.1g
Sugar: 4.5g
Protein: 27.9g


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