Red Snapper Teriyaki

 

1

tablespoon vegetable oil

1

pound red snapper or cod fillet, cut into 1-inch pieces

3

cups 1-inch pieces asparagus

1

medium red bell pepper, cut into 1/4-inch strips

1/2

cup teriyaki baste and glaze

• 1 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
• 2 Stir in teriyaki baste and glaze; cook and stir 30 seconds.