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1
Prepare the rice using the package directions, omitting the salt and margarine.
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2
Cover to keep warm.
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3
Set aside.
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4
Meanwhile, in a small bowl, whisk together the glaze ingredients.
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5
Set aside.
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6
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
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7
Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
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8
Stir in the sugar snap peas, green onions, carrot, and bell pepper.
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9
Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
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10
Make a well in the center of the fish and vegetables.
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11
Pour in the glaze mixture.
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12
Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only.
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13
Stir the fish and vegetables into the thickened glaze.
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14
Cook for 1 minute, or until the mixture is heated through, stirring constantly.
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15
Serve over the rice.
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16
(Per serving)
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17
Calories: 343
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18
Total fat: 11.0g
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19
Saturated: 2.5g
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20
Trans: 0.0g
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21
Polyunsaturated: 1.0g
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22
Monounsaturated: 1.5g
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23
Cholesterol: 43mg
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24
Sodium: 301mg
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25
Carbohydrates: 27g
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26
Fiber: 4g
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27
Sugars: 5g
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28
Protein: 32g
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29
Calcium: 50mg
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30
Potassium: 726mg
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31
1 1/2 starch
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32
1 vegetable
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33
3 lean meat
