CATFISH AND VEGGIE STIR-FRY

3 tbsp. soy sauce
2 tbsp. lemon juice
1 lb. catfish fillets, cut in strips
4 tsp. oil, divided use
1 (16 oz.) pkg. frozen Asian mixed vegetables, slightly thawed (or 1 cup each sliced snow peas, red pepper, celery and mushrooms)
1 tbsp. cornstarch
3/4 cup water
1/4 tsp. ground black pepper

In shallow dish, combine soy sauce and lemon juice. Add catfish. Toss to coat. Set aside.

In large skillet, heat 2 teaspoons oil over medium-high heat. Stir fry vegetables about 2 minutes until tender-crisp. Using slotted spoon, remove to bowl. Add remaining 2 teaspoons oil to skillet.

Drain catfish strips, reserving lemon mixture. Stir-fry about 4 minutes until fish just cooks through. Add to vegetables.

In small bowl, stir cornstarch and reserved lemon-soy mixture with water until smooth. Add to skillet. Cook and stir about 1 minute until thickened.

Return vegetables and fish to skillet. Cook 1 minute longer. Season with black pepper.

Menu idea: Serve over hot, cooked rice or noodles.

Makes four (1-cup) servings
From: The Catfish Institute