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Ingredients

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Directions

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  • Cut fish into 1-inch pieces. Cover and refrigerate the fish until needed. Drain pineapple, reserving juice. Set pineapple aside.

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  • For sauce, add enough water to juice to make 1-1/3 cups. Stir in sugar, vinegar, cornstarch, soy sauce, garlic salt, and ginger.

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Instructions Checklist
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  • Preheat a wok or large skillet over medium-high heat; add oil. (If necessary, add more oil during stir-frying.) Stir-fry green pepper and water chestnuts about 2 minutes or until the green pepper is nearly tender. Remove vegetables from wok. Add half of the fish to the hot wok. Stir-fry for 3 to 6 minutes or until done, being careful not to break up pieces. Gently remove fish from wok. Repeat with remaining fish, then remove it from wok.

Instructions Checklist
  • Stir sauce, then add it to the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return vegetables and fish to wok, then add pineapple and pimiento. Toss lightly to coat. Reduce heat. Cover and cook for 1 minute more. Serve over hot cooked rice. Makes 4 servings.

Nutrition Facts

390 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 23 mg cholesterol; 562 mg sodium. 558 mg potassium; 65 g carbohydrates; 2 g fiber; 25 g sugar; 21 g protein; 389 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 2 mcg vitamin b12; 212 mg calcium; 2 mg iron;

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