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Stir-fry Crappie Recipe

 

Ingredients

• 1 pound Crappie Fillets
• 2 Tablespoons Vegetable Oil
• 1 1/2 cups Celery, diagonally cut
• 1 Green Pepper, cut into 1/4-inch strips
• 1/4 cup Green Onions, chopped
• 1/2 cup fresh Mushrooms, sliced
• 1 Tablespoon Cornstarch
• 1/4 teaspoon Garlic Powder
• 2 teaspoons instant Chicken Bouillon*
• 1/4 cup Soy Sauce
• 1 1/2 cups Chicken Stock or Water

 

Heat oil in heavy skillet. Cut crappie fillets into 1 1/2-inch strips. Sauté the crappie fillets and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot. Serve over hot cooked rice.

 

*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon.

 

 

This recipe has been generously contributed by www.fishingworks.com.  

 

 

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