Fish And Vegetable Delight

There are times when I juphoto (20)st want to cook a meal with no particular dish or recipe in mind other than what ingredients I’d like to include in my cooking.  Such is the case today.  I knew I wanted some green beans and mushrooms. But I wanted to add the flavor of sweet potato.  It would be the perfect vegetable meal served over steamed rice, I thought.  But then again, I wasn’t totally in the mood for a total vegetarian meal.  I wanted some protein to go with it — not beef, not chicken, but fish – catfish.  I didn’t even know what to call it. So for now, let’s call it fish and vegetable delight.  Over rice (I used a mixture of white rice and sprouted rice).

INGREDIENTSCapture

3 cups green beans cut into 1-inch diagonal pieces

3 cups mushrooms, stems off, chopped

1 1/2 cups sweet potato, peeled and sliced into tiny cubes

1 small onion, chopped

1 small tomato, sliced into tiny cubes

3 cloves garlic, peeled and crushed

2 cups catfish nuggets

1/3 cup soy sauce

1 tbsp brown sugar

Salt and pepper to taste

2 tbsps Olive oil

1 cup water

 

DIRECTIONS

Season catfish nuggets with salt and pepper and set aside. In a large wok, heat Olive oil over medium heat. Add garlic and sauté until golden brown. Add onions until tender. Add tomatoes and cook for another minute. Add sweet potato and stir-fry for three minutes. Add salt and pepper to taste. Add water until sweet potatoes become tender. Add soy sauce and sugar. Add mushroom, green beans and sugar and continue to cook for five minutes. Add catfish nuggets and continue to cook for another three minutes. Remove from heat and serve over steamed rice.

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