Tilapia and Pepper Stir Fry

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4
Servings

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #7385

March 16, 2012

Categories: Dinner, Main Dish, Sauce, Beans, Fish, Vegetables, Bean Sprouts, Carrot, Corn, Garlic, Peppers, North American, Pacific Northwest, Pacific Rim, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Winter, Skillet, Wok/Stir-Fry, Diabetic, Heart Healthy, Low Calorie, Low Fat, Low Sodium, No Eggs, Vegetarian, Water more

recipe by:
Derf "RIP" Forever in our Kitchen

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recipe by:
Derf "RIP" Forever in our Kitchen

"This is good with rice or over noodles too. Lovely with tilapia or any white firm fish. I used rock fish cod. The recipe can easily be cut in half."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (384.5 g)
Calories 858.3
Total Fat - 8.1 g
Saturated Fat - 1.7 g
Cholesterol - 2.1 mg
Sodium - 687.1 mg
Total Carbohydrate - 188.6 g
Dietary Fiber - 14.1 g
Sugars - 70.8 g
Protein - 11.1 g
Calcium - 60.8 mg
Iron - 2.4 mg
Vitamin C - 103.5 mg
Thiamin - 0.4 mg

Step 1

Place bite siZed pieces fish in a bowl; add 1 tablespoon cornstarch, the salt and pepper; gently stir to coat. Set aside.

Step 2

In a wok or large frypan, heat 1 tablespoon of the oil over high heat, cook and stir fry fish in 2 batches, until slightly golden, about 3 minutes eash batch, adding more oil if necessary, place in a bowl and set aside.

Step 3

Add carrots, green pepper and 1/4 cup of water to wok; cover and steam over medium high heat, until tender crisp, about 4 minutes.

Step 4

Whisk together broth, oyster sauce, garlic, soy sauce and remaining cornsrarch; add to wok stirring until thickened, about 2 minutes.

Step 5

Add corn and fish, cook stirring occasionally, until fish flakes easily with a fork, about 2 minutes; remove from heat; Stir in bean sprouts and sprinkle with green onion.