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Prep 10min
Total17min
Servings4
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Ingredients
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
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Steps
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.
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Quick-cooking capellini, also known as angel hair pasta, would be a great base for this teriyaki treat.
If asparagus is unavailable or not to your liking, switch to fresh or frozen (thawed) snap pea pods.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
60 mg
Sodium
1480 mg
Potassium
640 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
Protein
27 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
66%
66%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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