Catfish Stir-Fry - cooking recipe

Ingredients

1 1/2 lbs catfish fillets
3 tablespoons lemon juice
3 tablespoons soy sauce (use low-sodium if salt-sensitive)
3 tablespoons vegetable oil, divided
1 cup thinly sliced carrot
1 cup sliced broccoli floret
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1 cup sliced cauliflower floret
3/4 cup green onion, cut into 1/2 inch pieces
2 medium tomatoes, peeled and cut into eighths
1/2 cup sliced water chestnuts
2 - 2 1/2 tablespoons cornstarch
3/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
hot cooked rice

Preparation

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.