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Asian Catfish Wraps

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 wrap)
Catfish nuggets are fresh catfish pieces that are less expensive than fillets. If they're not available, buy fillets and cut them into bite-sized pieces.

Ingredients

  • 1 teaspoon dark sesame oil, divided
  • 1 pound catfish nuggets
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced shiitake mushroom caps
  • 3/4 cup preshredded carrot
  • 1/2 cup sliced green onions
  • 1 tablespoon bottled minced fresh ginger
  • 1 tablespoon bottled minced garlic
  • 1/4 cup hoisin sauce
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 4 (8-inch) fat-free flour tortillas

Nutrition Information

  • calories 344
  • caloriesfromfat 27 %
  • fat 10.4 g
  • satfat 2.3 g
  • monofat 4.7 g
  • polyfat 2.6 g
  • protein 22.8 g
  • carbohydrate 37.8 g
  • fiber 3.7 g
  • cholesterol 54 mg
  • iron 0.9 mg
  • sodium 650 mg
  • calcium 58 mg

How to Make It

  1. Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.

  2. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.

  3. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.