Ingredients
2/3
cup uncooked regular long-grain white rice
1 1/3
cups water
1/4
cup water
2
tablespoons lite soy sauce
2
teaspoons cornstarch
1/4
teaspoon ginger
1/8
to 1/4 teaspoon pepper
1/8
teaspoon crushed red pepper flakes
1
garlic clove, minced
1
lb. cod or haddock fillets, cut into 1 1/2-inch squares
2
tablespoons water
1
(1-lb.) pkg. frozen broccoli florets, carrots and water chestnuts
Preparation
Cook rice in 1 1/3 cups water as directed on package.
Meanwhile, in small bowl, combine 1/4 cup water, soy sauce, cornstarch, ginger, pepper, red pepper flakes and garlic; blend well. Set aside.
Spray large nonstick skillet or wok with nonstick cooking spray. Heat over high heat until hot. Add cod; cook and stir 2 to 4 minutes or until fish is opaque and flakes easily with fork. Remove from skillet; cover to keep warm.
Remove skillet from heat; spray with nonstick cooking spray. Add 2 tablespoons water and frozen vegetables; cover and cook 6 to 7 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture until smooth. Add to skillet; cook and stir until thickened. Return fish to skillet; toss gently to heat thoroughly. Serve over rice.
