2 pounds halibut steak (1 inch thick), cut into 2-inch pieces
2 tablespoons peeled, minced gingerroot
2 (6-ounce) packages frozen snow pea pods
2 cups thinly sliced sweet red pepper
2 large stalks celery, sliced diagonally into 1/4-inch pieces
1/4 cup fresh cilantro leaves
How to Make It
Combine first 4 ingredients; stir well, and set aside.
Cook ramen noodles according to package directions, omitting seasoning packets. Drain and set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add fish and gingerroot; stir-fry 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove fish from wok, and set aside.
Drizzle remaining 1 teaspoon oil around top of wok; add snow peas, pepper, and celery. Stir-fry 2 to 3 minutes or until crisp-tender; reduce heat. Add vinegar mixture, noodles, and fish to wok. Cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro.
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