Chunky Cod Stir Fry Recipes

CHUNKY COD STIR-FRY

Chunky Cod Stir-Fry image

Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons sherry or additional chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon crushed red pepepr flakes
1 garlic clove, minced
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 small sweet red pepper, julienned
1 pound cod, cut into 1-inch cubes
1/4 cup chopped peanuts
3 cups cooked long grain rice

Steps:

In a bowl, combine the first 5 ingredients; set aside. In a large nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables and red pepper; stir-fry until crisp-tender, 4-5 minutes., Remove and keep warm. Add half of the cod to skillet; gently stir-fry until fish flakes easily with a fork, 3-5 minutes. Remove and keep warm. Repeat with the remaining cod., Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook until heated through, about 1 minute. Serve over rice.

Nutrition Facts : Calories 419 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 507mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

CHUNKY COD STIR-FRY

Chunky Cod Stir-Fry image

Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
⅓ cup chicken broth
2 tablespoons sherry or additional chicken broth
2 tablespoons reduced-sodium soy sauce
⅛ teaspoon crushed red pepper flakes
1 garlic clove, minced
1 tablespoon canola oil
1 (16 ounce) package frozen Oriental mixed vegetables, thawed
1 small sweet red pepper, julienned
1 pound cod fillets, cut into 1 inch cubes
¼ cup chopped peanuts
4 cups hot cooked rice

Steps:

In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 64.9 g, Cholesterol 49.8 mg, Fat 10.9 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 1.5 g, Sodium 1062.8 mg, Sugar 5.4 g

CHUNKY COD STIR-FRY

Chunky Cod Stir-Fry image

Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
⅓ cup chicken broth
2 tablespoons sherry or additional chicken broth
2 tablespoons reduced-sodium soy sauce
⅛ teaspoon crushed red pepper flakes
1 garlic clove, minced
1 tablespoon canola oil
1 (16 ounce) package frozen Oriental mixed vegetables, thawed
1 small sweet red pepper, julienned
1 pound cod fillets, cut into 1 inch cubes
¼ cup chopped peanuts
4 cups hot cooked rice

Steps:

In a bowl, combine the first five ingredients until blended; set aside. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables; stir-fry for 2 minutes. Add red pepper; stir-fry for 2 minutes or until crisp-tender. Remove and keep warm. Add half of the cod to skillet; gently stir-fry for 3-5 minutes or until fish flakes easily with a fork. Remove and keep warm. Repeat with remaining cod.
Stir reserved broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook for 1 minute or until heated through. Serve over rice.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 64.9 g, Cholesterol 49.8 mg, Fat 10.9 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 1.5 g, Sodium 1062.8 mg, Sugar 5.4 g

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