INGREDIENTS
1 lb. skinless tautog cut into 1 1/2 inch pieces
1/2 cup orange juice
1 tsp. sesame oil
1 1/2 TBSP. canola oil, divided
1 tsp. soy sauce
1 clove garlic, minced
1 cup sliced water chestnuts
1 shallot, minced
1 carrot, thinly sliced
1 cup red pepper, chopped
1 cup celery, thinly sliced
2 tsp. corn starch
1 tsp. rice vinegar
2 cups cooked brown rice
Scallions for garnish
DIRECTIONS
Soak fish in salt water 30 minutes, rinse well and pat dry.
Heat 1 TBSP. canola oil in wok or large heavy skillet over med-high heat.
Add fish; stir fry 3 minutes.
Remove fish and set aside. Add remaining 1/2 TBSP. canola oil and stir fry garlic and shallot for 1 minute.
Add red pepper, celery, carrot and water chestnuts; cover pan and steam 2 minutes.
Combine corn starch, orange juice, sesame oil, rice vinegar and soy sauce in a separate bowl.
Add mixture to pan; cook 1 minute.
Add fish back to pan; cook 1 minute.
Place mixture over the rice on a platter.
Garnish with thinly sliced scallions.
Serves 4.
