Tuna Teriyaki Stir-Fry

  1. Prepare the rice using the package directions, omitting the salt and margarine.
  2. Cover to keep warm.
  3. Set aside.
  4. Meanwhile, in a small bowl, whisk together the glaze ingredients.
  5. Set aside.
  6. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
  7. Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
  8. Stir in the sugar snap peas, green onions, carrot, and bell pepper.
  9. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
  10. Make a well in the center of the fish and vegetables.
  11. Pour in the glaze mixture.
  12. Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only.
  13. Stir the fish and vegetables into the thickened glaze.
  14. Cook for 1 minute, or until the mixture is heated through, stirring constantly.
  15. Serve over the rice.
  16. (Per serving)
  17. Calories: 343
  18. Total fat: 11.0g
  19. Saturated: 2.5g
  20. Trans: 0.0g
  21. Polyunsaturated: 1.0g
  22. Monounsaturated: 1.5g
  23. Cholesterol: 43mg
  24. Sodium: 301mg
  25. Carbohydrates: 27g
  26. Fiber: 4g
  27. Sugars: 5g
  28. Protein: 32g
  29. Calcium: 50mg
  30. Potassium: 726mg
  31. 1 1/2 starch
  32. 1 vegetable
  33. 3 lean meat

brown rice, water, teriyaki sauce, cornstarch, sesame oil, corn oil, tuna, garlic, gingerroot, sugar snap peas, green onions, carrot, red bell pepper

Taken from www.epicurious.com/recipes/food/views/tuna-teriyaki-stir-fry-392035 (may not work)

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