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Cook'n with Betty Crocker 
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Halibut-Asparagus Stir-fry |
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Serves: 4 Print this Recipe1 pound fresh asparagus spears, cut into 1-inch pieces, or 1 package (10 ounces) frozen asparagus cuts, thawed and drained 1 pound halibut steaks or other lean fish, cut into 1-inch pieces 1 medium onion, thinly sliced 3 cloves garlic, finely chopped 1 teaspoon finely chopped ginger root 1 cup sliced mushrooms (3 ounces) or 1 jar (4 1/2 ounces) sliced mushrooms, drained 2 tablespoons reduced-sodium soy sauce 1 tablespoon lemon juice 1 medium tomato, cut into thin wedges Spray nonstick wok or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add asparagus; stir-fry 2 minutes. Add fish, onion, garlic and gingerroot; stir-fry 2 to 3 minutes or until fish flakes with fork. Carefully stir in remaining ingredients. Cook until mixture is heated through and fish flakes easily with fork. Serve with additional reduced-sodium soy sauce if desired. 1 Serving: Calories 135 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 50mg; Sodium 380mg; Carbohydrate 10g (Dietary Fiber 2g); Protein 21g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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