Stir Fry Vegetables With Cajun Fish Nuggets Recipes

Steps:

• In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender., Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

Steps:

• Mix all ingredients in a skillet and cook on a stove top flame low heat.
• Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
• Then pour out excess liquid and serve the rest.

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.

Steps:

• Cut catfish fillets into 2 x 3/4 inch strips.
• In a bowl, add the lemon juice and soy sauce; stir to combine.
• Add the fish strips to the bowl and let marinate for 20 minutes.
• Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
• Add carrots to wok; stirfry for 2 minutes.
• Add the next 7 ingredients and stirfry for 2 minutes.
• Transfer vegetables to a plate or bowl and set aside.
• Add 1 tablespoon oil to wok and let get hot.
• Drain fish and reserve marinade.
• Add fish to wok and stirfry for 2 minutes or until fish flakes.
• Transfer vegetables back to wok.
• Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
• Stirfry on low heat for 2 minutes or until thickened and bubbly.
• Serve over hot cooked rice.