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From the kitchen of Keith Keogh, executive chef at Disney World's Epcot Center. 1 lb. catfish 2 oz. soybean oil 1 oz. sesame oil 4 oz. soy sauce 10 pea pods 20 buds broccoli florets 1 red bell pepper julienne 4 oz. cornstarch 2 eggs 1 jalapeno pepper 2 oz. rice vinegar

Cut catfish into cubes 1/2 inch square. Add 2 ounces soy sauce, eggs, 3 1/2 ounces cornstarch, and mix. Let set for 20 minutes. In a preheated pan, wok, or skillet, place soybean oil and heat. Add catfish. Using two forks or wok utensils to separate catfish, saut'e until brown. Remove.

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Place the sesame oil in the hot pan. Add jalpeno pepper, saut'e until brown. Add remaining vegetables, stir-fry until broccoli turns a dark, even green. In a bowl, mix vinegar, remaining soy sauce and cornstarch. Pour over stir-fry mixture, toss several times until glazed and serve immediately.

Yield: 8 portions.

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