stir-fry vegetables with rice and fish

sweetangel avatar
By Irana Grenier
from Garden Valley, CA

I had a couple of tilapia fillets in the freezer and found some vegies in the frig. I love cooking stir-fry because you can make your own sauces and whatever fresh vegies you have in the frig. This is a great summer stir-fry because it is light. My roommate loved it!

serves 2
prep time 30 Min
cook time 30 Min
method Stir-Fry

Ingredients For stir-fry vegetables with rice and fish

  • MARINADE FOR FISH:
  • 1/4 tsp
    each of garlic powder and ground ginger
  • 2 tsp
    soy sauce, low sodium
  • 2 tsp
    canola oil or 1 tsp sesame oil and 1 tsp canola
  • 2 md
    tilapia fillets
  • cornstarch
  • VEGETABLES:
  • 1 c
    frozen broccoli florets
  • 2 stalk
    celery, cut diagonally
  • 3 clove
    garlic, minced
  • 6
    mini bell peppers, deseeded and chopped in large pieces
  • RICE:
  • 2 c
    water
  • 2 tsp
    chicken bouillon granules or 2 cubes
  • 1 c
    white rice
  • SAUCE:
  • 2 tsp
    chicken bouillon granules or 2 cubes
  • 2 tsp
    rice vinegar or nakano roasted garlic rice vinegar
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    soy sauce, low sodium
  • 2 c
    water

How To Make stir-fry vegetables with rice and fish

  • 1
    In a small, long container, combine garlic powder, ginger, soy sauce and oil. Dip both sides of fish fillets in mixture. Pat some cornstarch on both sides, covering fish; cover container and refrigerate for 30 minutes.
  • 2
    In a med-sized pan, bring water and chicken bouillon to a boil; add rice. Bring to a boil again and cover; lower heat to a simmer. Cook for 10 minutes then check. (If there is still water, cook for another 5 min.) Remove from heat and fluff with a fork; set aside.
  • 3
    In a 2 cup measuring cup, mix chicken bouillon, cornstarch, rice vinegar, soy sauce and water; set aside.
  • 4
    Heat 2 tsp canola oil or canola and sesame oil in a large skillet or wok. Cook fish for about 2 minutes, turning a couple of times, until it flakes with a fork. Remove to a plate and cut up into bite-sized pieces.
  • 5
    Cook vegetables on med-high heat adding more canola oil if needed. Cook until broccoli is a bright green.
  • 6
    Stir sauce in measuring cup then pour into skillet with vegetables, stirring constantly until thickened.
  • 7
    Stir in rice and fish. Continue cooking until heated through.
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