Sesame Oriental Fish with Bok Choy Servings: 4 servings 1 pound orange roughy, flounder or sole fillets 1/2 pound bok choy 1 tablespoon sesame seed 1 tablespoon vegetable oil 1 bunch green onions (with some of green tops), cut into 2-inch pieces 1 small red bell pepper, cut into 1-inch pieces 1/2 cup chicken broth or water 1/2 teaspoon red pepper flakes 1 tablespoon cornstarch 1 tablespoon teriyaki sauce 2 cups hot cooked rice Cut fish fillets into 1-inch pieces. Remove leaves from bok choy. Cut leaves into 1/2-inch strips and stems into 1/4-inch slices. Cook sesame seeds in oil in 10-inch skillet over medium heat, stirring occasionally, until golden brown. Add bok choy stems, onions, bell pepper, fish, broth and pepper flakes. Heat to boiling; reduce heat, cover and simmer about 5 minutes or until fish flakes easily with fork. Mix cornstarch and teriyaki sauce. Gradually stir into fish mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute. Stir in bok choy leaves and heat until wilted. Serve over rice. From: www.sunnews.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
