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Asian Catfish Wraps
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 31 min
- Yield
- 4.00 serving(s)
Categories
- Wraps
Cuisine
- Asian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Pescatarian
Allergens
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Asian Catfish Wraps brings together 1 teaspoon dark sesame oil, divided, 1 lb catfish nuggets, 3 cups thinly sliced napa cabbage in a practical dish for home cooking. It takes about 31 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 teaspoon dark sesame oil, divided
- 1 lb catfish nuggets
- 3 cups thinly sliced napa cabbage
- 1 cup thinly sliced shiitake mushroom caps
- 3/4 cup shredded carrot
- 1/2 cup sliced green onion
- 1 tablespoon bottled minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup hoisin sauce
- 1 teaspoon chili-garlic sauce (Lee Kum Kee)
- 4 (8 inch) fat free tortillas, warmed
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Instructions
Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
Add in catfish; stir/saute 3 minutes or until done; remove from pan.
Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
Remove from heat.
Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.
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