Catfish Stir-Fry

• 1 1/2 lbs catfish fillets
• 3 tablespoons lemon juice
• 3 tablespoons soy sauce (use low-sodium if salt-sensitive)
• 3 tablespoons vegetable oil, divided
• 1 cup thinly sliced carrot
• 1 cup sliced broccoli floret
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
• 1 cup sliced cauliflower floret
• 3/4 cup green onion, cut into 1/2 inch pieces
• 2 medium tomatoes, peeled and cut into eighths
• 1/2 cup sliced water chestnuts
• 2 - 2 1/2 tablespoons cornstarch
• 3/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• hot cooked rice

1. Cut catfish fillets into 2 x 3/4 inch strips.
2. In a bowl, add the lemon juice and soy sauce; stir to combine.
3. Add the fish strips to the bowl and let marinate for 20 minutes.
4. Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
5. Add carrots to wok; stirfry for 2 minutes.
6. Add the next 7 ingredients and stirfry for 2 minutes.
7. Transfer vegetables to a plate or bowl and set aside.
8. Add 1 tablespoon oil to wok and let get hot.
9. Drain fish and reserve marinade.
10. Add fish to wok and stirfry for 2 minutes or until fish flakes.
11. Transfer vegetables back to wok.
12. Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
13. Stirfry on low heat for 2 minutes or until thickened and bubbly.
14. Serve over hot cooked rice.

catfish fillets, lemon juice, soy sauce, vegetable oil, carrot, broccoli floret, zucchini, mushrooms, cauliflower floret, green onion, tomatoes, water chestnuts, cornstarch, water, salt, pepper, rice

Taken from www.food.com/recipe/catfish-stir-fry-102122 (may not work)