Catfish and Veggies Stir-Fry in a Long Handle Wok
Savor the robust flavors of tender catfish and vibrant vegetables combined in a luscious black pepper sauce, all cooked over a live-fire in a Barebones Long Handle Wok. This dish is served atop cauliflower rice, making it a deliciously healthy option for your next meal. The balance of sweet and savory tastes will leave everyone wanting more.
ingredients
- 1 lb catfish fillets, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp black pepper
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 head cauliflower, grated for rice
steps
- 1.
In a bowl, mix the black pepper and cornstarch together and set aside.
- 2.
Over live-fire, heat the olive oil in a Barebones Long Handle Wok and add the catfish pieces. Stir-fry until the catfish is cooked through, then transfer to a plate and set aside.
- 3.
In the same wok, add the minced garlic, sliced onion, and both bell peppers. Stir-fry until the vegetables are slightly tender yet crisp.
- 4.
Introduce the snap peas to the wok and stir-fry for an additional minute.
- 5.
Return the cooked catfish to the wok, mixing well with the vegetables.
- 6.
Sprinkle the black pepper and cornstarch mixture over the stir-fry, then pour in a splash of water to create a sauce. Cook, stirring until the sauce thickens.
- 7.
Serve the stir-fry over cauliflower rice for a healthy and delightful meal.