Catfish Oriental

• 1 lb catfish fillet
• 1 tablespoon vegetable oil, divided
• 12 lb fresh snow pea, trimmed
• 1 cup sliced fresh mushrooms
• 34 cup sliced green onion
• 34 cup shredded carrot
• 12 cup sliced water chestnuts
• 1 medium red bell pepper, cut into strips
• 2 tablespoons low sodium soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons brown sugar
• 12 teaspoon ground ginger
• 3 cups cooked rice
• 2 tablespoons toasted sesame seeds

1. Rinse fillets with cold water; pat dry.
2. Cut into 2 x 3/4 inch strips; set aside.
3. Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil; heat at medium-high (375) for 2 minutes.
4. Add in snow peas and the next 5 ingredients; stir-fry 3 minutes.
5. Remove vegetables from wok and set aside.
6. Add remaining 2 teaspoons oil to wok; heat at med-high 2 minutes.
7. Add in fish; stir-fry 2 minutes or until fish flakes easily; decrease heat to low (200).
8. Add vegetables back in; combine soy sauce, lemon juice, sugar, and ginger.
9. Pour over fish and vegetables; stir-fry 2 minutes; season to taste with salt and pepper.
10. Serve over rice; sprinkle with sesame seeds.

catfish fillet, vegetable oil, snow, mushrooms, green onion, carrot, water, red bell pepper, soy sauce, lemon juice, brown sugar, ground ginger, rice, sesame seeds

Taken from www.food.com/recipe/catfish-oriental-267876 (may not work)