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| 1 | Pound orange roughy or, Other lean fish fillets |
| 1/2 | Pound bok choy |
| 1 Esslöffel | Sesame seed |
| 1 Esslöffel | vegetable oil |
| 1 | Bunch green onions (with top, Cut into 2-inch pieces |
| 1 klein | Red bell pepper, cut Into 1-inch pieces |
| 1/2 Tasse | chicken broth |
| 1/2 Teelöffel | red pepper flakes |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | Teriyaki sauce |
| 2 Tasse | cooked rice hot |
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Instructions:
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.
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