Fish and Lemongrass Stir Fry
This Asian-inspired stir fry recipe is versatile and can be paired with various vegetables for a flavorful combo. Prepare using your favorite firm fish steak and egg noodles.
Makes
Serving size
Ingredients
2-pound hokkien noodles (or other Asian noodles, such as lo mein or udon)
1-pound firm fish steaks (snapper, swordfish, tuna, etc.)
Olive oil cooking spray
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 stalks lemongrass, finely chopped
1 red onion, sliced
½ pound baby bok choy leaves, rinsed and dried
1 bunch Chinese broccoli, coarsely chopped
1 cup green chili pepper, sliced
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
¼ pound bean sprouts
Special Equipment
Wok
Instructions
- Place noodles in a large heat-resistant bowl.
- Pour boiling water over noodles to cover and let stand 2 minutes, gently separating strands with a spoon. Drain well.
- Coat a Wok (or nonstick frying pan) with cooking spray and heat on medium-high.
- Working in two batches, cook fish 3 minutes or until browned and tender. Set aside.
- Return wok to heat. Add garlic, ginger, lemongrass, and onion.
- Stir-fry for 2 minutes or until soft.
- Add bok choy, broccoli and chili pepper until tender but still crisp.
- Combine sauces and vinegar and stir into vegetables.
- Return fish to wok and heat through.
- Remove from heat and stir in bean sprouts.
- Serve immediately over noodles.
Cooking Tip
If you cannot find Chinese broccoli, substitute any other kind of broccoli, Swiss chard, mustard greens, or turnip greens.
Recipe contributed by Satellite Healthcare
Nutrition Info
Nutrition Info
Makes: 6 servings Serving size: 1 ½ cups
Calories
373
Fat
3 g
Saturated Fat
1 g
Trans Fat
0 g
Cholesterol
36 mg
Carbohydrates
56 g
Sugar
6 g
Fiber
2 g
Protein
31 g
Sodium
629 mg
Calcium
134 mg
Phosphorus
219 mg
Potassium
870 mg
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