Fish & Pea Pods

Ingredients

1/2 ib. fish fillets, 1/2 to 1" thick
2 tsp. all-purpose flour
1/3 C plain yoghurt
1/4 C milk
1 tsp. chicken bouillon granules
1/4 tsp. dried dillweed
nonstick spray
1 medium carrot, thinly bias sliced
1 C fresh pea pods, ends trimmed
1 T cooking oil

Directions

Cut fish into 1" pieces. Cover and refrigerate till needed.

For sauce, in a small mixing bowl stir flour into yoghurt, then stir in milk, bouillon granules, and dill. Set sauce aside.

Spray a cold wok with the nonstick spray. Preheat wok over medium-high heat. Stir-fry carrot for 2 minutes. Add pea pods and stir-fry for 2 to 3 minutes more or until nearly tender. Remove vegetables from the wok. Add oil to the wok. Stir-fry fish for 3 to 6 minutes or until fish is done, being careful not to break up the pieces. Gently remove fish from the wok.

Reduce heat, then add the sauce to the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return fish and vegetables to the wok. Toss lightly to coat, then heat through. Makes 2 servings.