Tilapia and Pepper Stir Fry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"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
OK

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.

Tips & Variations


No special items needed.

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