Fish Stirfry

  • 5 Whiting filets
  • 1 creen pepper sliced
  • 1 red sweet pepper sliced
  • 1 yellow pepper sliced
  • 1/2 large sweet onion sliced
  • 1 carrot cut into sticks
  • 4 bunches green onion chopped into 3" sections
  • 1 stalk celery sliced into sticks
  • 2 Tbsp cornstarch
  • 1 Tbsp CWG Smooth Heat Blend
  • 1/2 Tbsp CWG No Salt Go To Blend
  • olive oil


  • 2 Tbsp Honey
  • 2 cloves minced garlic
  • 2 Tbsp Soy sauce
  • 1 tsp Rice vinegar (or Mirin)
  • 2 Tbsp Oyster or Hoisin Sauce
  • 1 tsp Sesame oil
  • 1 Tbsp cornstarch
  • 1/2 tsp ground ginger

Pat fish filets dry with a paper towel. Rub each side lightly with olive oil. Sprinkle on Smooth heat and Go To Blends on both sides. Rub in spices. Chop fish into bite sized pieces and add to bowl. Sprinkle in 2 Tbsp cornstarch and cover all pieces. Prepare wok or large pan with about 2 tbsp olive oil. Heat and add in fish. Cook on each side until all pieces are browned. Remove fish from pan and set aside. In the same pan, add in vegetables. Cook until onions become translucent. While vegetables are cooking, whisk together all sauce ingredients in a small bowl. Once vegetables start to soften, whisk in sauce mixture. Cook until it starts to thicken and add in fish. Toss and serve over rice.

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