| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 Tbsp. canola or vegetable oil
- 1 bell pepper any color, seeded and chopped
- 1 jalapeño pepper seeded and finely diced (optional)
- 6 scallions light and dark green parts only, sliced (about 1 cup)
- 1 head bok choy or other Chinese greens,and stems, chopped (about 2 cups)
- 1 lb. cod sole, flounder or other white fish fillets, chopped into 1 – 1 1/2-inch pieces, or use chicken breast or extra-firm tofu
- 1/4 cup stir-fry or teriyaki sauce store-bought or homemade (see below), plus additional for serving, use wheat/gluten-free if needed
- 1 1/2 Tbsp. soy sauce (use wheat/gluten-free, if needed)
- 1 1/2 Tbsp. rice vinegar
- 1 1/2 Tbsp. rice wine
- 1 1/2 tsp. brown sugar
- 1/4 tsp. ground ginger
- 1/4 tsp. garlic powder
Ingredients
Homemade Stir-Fry Sauce
|
- In a large nonstick skillet or wok, heat the oil over medium to medium-high heat. When it is hot, add both types of peppers and stir-fry them for 2 minutes, then add the scallions and greens, and stir-fry for 2 more minutes.
- Add the fish (or chicken or tofu), and cook it for about 5 more minutes until it is just cooked through (fish should flake easily, chicken should no longer be pink and tofu should start to turn golden).
- Add the sauce and cook to heat it through for 1 more minute, and serve it immediately with additional stir-fry or soy sauce, if desired.
- Combine soy sauce, rice vinegar, rice wine, brown sugar, ground ginger and garlic powder. To deepen the flavor, simmer it for about 3 minutes.
Do Ahead or Delegate: Seed and chop the bell pepper, seed and finely dice the jalapeño pepper, if using (wear gloves or wash hands thoroughly after seeding it), slice the scallions, chop the greens, chop and refrigerate the fish (or chicken or tofu), prepare the sauce if making homemade.
Scramble Flavor Booster: Use the optional jalapeño pepper and/or if you prepare your own stir-fry sauce, let it simmer for a few extra minutes as suggested.
Tip: To make your own stir-fry sauce, combine 1 1/2 Tbsp. soy sauce, 1 1/2 Tbsp. rice vinegar, 1 1/2 Tbsp. rice wine, 1 1/2 tsp. brown sugar and 1/4 tsp. each of ground ginger and garlic powder. To deepen the flavor, simmer it for about 3 minutes.
Serve with Brown or White Rice
Nutritional Information Per Serving (% based upon daily values)
Calories 260, Total Fat: 11g, 16.5%; Saturated Fat: 1g, 2.5%; Cholesterol: 49mg, 16%; Sodium: 897mg, 37.5
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