stir-fry vegetables with rice and fish

Name: Stir-fry Vegetables with Rice and Fish
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: ## MARINADE FOR FISH:; 1/4 teaspoon(s) each of garlic powder and ground ginger; 2 teaspoon(s) soy sauce, low sodium; 2 teaspoon(s) canola oil or 1 tsp sesame oil and 1 tsp canola; 2 medium tilapia fillets; - cornstarch; ## VEGETABLES:; 1 cup(s) frozen broccoli florets; 2 stalk(s) celery, cut diagonally; 3 clove(s) garlic, minced; 6 - mini bell peppers, deseeded and chopped in large pieces; ## RICE:; 2 cup(s) water; 2 teaspoon(s) chicken bouillon granules or 2 cubes; 1 cup(s) white rice; ## SAUCE:; 2 teaspoon(s) chicken bouillon granules or 2 cubes; 2 teaspoon(s) rice vinegar or nakano roasted garlic rice vinegar; 2 tablespoon(s) cornstarch; 2 tablespoon(s) soy sauce, low sodium; 2 cup(s) water

5 Pinches

Irana Grenier

Garden Valley, CA

Updated on May 25, 2017

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!

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prep time 30 Min

cook time 30 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

MARINADE FOR FISH:
1/4 teaspoon each of garlic powder and ground ginger
2 teaspoons soy sauce, low sodium
2 teaspoons canola oil or 1 tsp sesame oil and 1 tsp canola
2 medium tilapia fillets
- cornstarch
VEGETABLES:
1 cup frozen broccoli florets
2 stalks celery, cut diagonally
3 cloves garlic, minced
6 - mini bell peppers, deseeded and chopped in large pieces
RICE:
2 cups water
2 teaspoons chicken bouillon granules or 2 cubes
1 cup white rice
SAUCE:
2 teaspoons chicken bouillon granules or 2 cubes
2 teaspoons rice vinegar or nakano roasted garlic rice vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce, low sodium
2 cups water

How To Make stir-fry vegetables with rice and fish

Step 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.

Step 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.
Step 3

In a 2 cup measuring cup, mix chicken bouillon, cornstarch, rice vinegar, soy sauce and water; set aside.
Step 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.
Step 5

Cook vegetables on med-high heat adding more canola oil if needed. Cook until broccoli is a bright green.
Step 6

Stir sauce in measuring cup then pour into skillet with vegetables, stirring constantly until thickened.
Step 7

Stir in rice and fish. Continue cooking until heated through.
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