Serves:

Ingredients:

1 Pound orange roughy or
1 tb Teriyaki sauce
1 tb Cornstarch
1/2 ts Red pepper flakes
1/2 c Chicken broth
Into 1-inch pieces
1 sm Red bell pepper, cut
Cut into 2-inch pieces
1 Bunch green onions (with top
1 tb Vegetable oil
1 tb Sesame seed
1/2 Pound bok choy
Other lean fish fillets
2 c Hot cooked rice

Method:

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 seed 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 1 minute.
Stir in bok chop leaves and heat until wilted.
Serve over rice.
4 SERVINGS; 280 CALORIES PER SERVING.