Fish Stir Fry
View original ↗
The Woks of Life · by Bill★ 4.9 (24)

Fish Stir Fry

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 56%
CARBS 11G15% OF CAL
2G FIBER6G OTHER3G TOTAL SUGAR
FAT 15G45% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A restaurant-style fish stir-fry loaded with vegetables and aromatic seasonings. This one-pan meal is protein-packed, healthy, and less intimidating than cooking a whole fish.

mainchinesestir fryfishdairy freegluten free
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 20 ounces blackfish ((tautog filet, or any other firm white fish like black sea bass or striped bass, 570g))
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon vegetable oil
  • 2 teaspoons cornstarch
  • 1/4 cup chicken stock ((warmed))
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon white pepper ((or to taste))
  • 2 teaspoons oyster sauce
  • 1 small carrot ((thinly sliced at an angle))
  • 4 stalks asparagus ((cut into 2-inch pieces at an angle))
  • 1/2 red bell pepper ((cut into 1-inch chunks))
  • 1 stalk celery ((optional, sliced at an angle))
  • 1 small handful snow peas ((or sweet snap peas))
  • 3 tablespoons vegetable oil
  • 1 tablespoon ginger ((julienned))
  • 1 clove garlic ((chopped))
  • 1/4 cup red onion ((cut into 1-inch chunks))
  • 1 scallion ((cut into 2-inch pieces at an angle))
  • 1 1/2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
PREP
30M
SODIUM
672MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.