Preparation:
Hot Cooked Rice Cut fillets into 2 x 3/4" strips. Combine lemon juice and soy sauce. Add fish; let stand 20 minutes. Add 2 tbsp. oil to wok or large skillet. Heat over medium high heat for 2 minutes.
Add red pepper; stir fry 2 minutes.
Add celery, snow peas and mushrooms; stir fry 2 minutes more. Remove vegetables; set aside. Add remaining tbsp. oil to wok; heat over medium high heat for 2 minutes. Drain fish, reserving marinade. Add fish to wok; stir fry 2 minutes or until fish flakes easily.
Return vegetables to wok. Combine cornstarch, water, salt, pepper and reserved marinade; stir until smooth.
Add to wok and cook 2 minutes or until slightly thickened. Serve over hot cooked rice. Makes 4 servings. |
