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Photo of Catfish and Vegetable Stir-Fry by WW

Catfish and Vegetable Stir-Fry

1
Points® value
Total Time
30 min
Prep
18 min
Cook
12 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked catfish

1 pound(s), cut into 1-inch pieces

Unseasoned rice vinegar

1 Tbsp

Canola oil

2 tsp

Garlic

3 clove(s), minced

Fresh ginger

1 Tbsp, minced, peeled

Crushed red pepper flakes

¼ tsp

Savoy cabbage

½ head(s), small, thinly sliced

Broccoli florets

3 cup(s)

Carrots

2 medium, thinly sliced diagonally

Bell pepper

1 item(s), medium, red variety, thinly sliced

Reduced sodium chicken broth

¾ cup(s)

Low sodium soy sauce

3 Tbsp

Scallions

3 medium, thinly sliced

Cilantro

2 Tbsp, chopped

Instructions

  1. Place catfish and vinegar in medium bowl and toss to coat. Set aside.
  2. Set large wok or skillet over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant, 10 seconds. Add cabbage, broccoli, carrots, and bell pepper and stir-fry until vegetables begin to soften, 4 minutes.
  3. Add broth and soy sauce and bring to boil. Add catfish, cover, and cook, stirring occasionally, until catfish is just opaque throughout, 3 minutes. Remove from heat and stir in scallions.
  4. Divide evenly among 4 plates and sprinkle with cilantro.
  5. Serving size: 2¼ cups

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