Categories: Cooking Light, Fish, Main Dish, Wrap

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

Directions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.

2. Add in catfish; stir/saute 3 minutes or until done; remove from pan.

3. Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.

4. Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.

5. Remove from heat.

6. Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.

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