Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.
tablespoon vegetable oil
pound red snapper or cod fillet, cut into 1-inch pieces
cups 1-inch pieces asparagus
medium red bell pepper, cut into 1/4-inch strips
cup teriyaki baste and glaze
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.
Stir in teriyaki baste and glaze; cook and stir 30 seconds.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- 60 mg
- 1480 mg
- 640 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 2 g
- 27 g
- Vitamin A
- Vitamin C
Exchanges:2 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.