Sweet And Sour Fish
|Fish sticks||14 Ounce, frozen (1 Package Of 14 Ounce)|
|Finely chopped green pepper||3⁄4 Cup (12 tbs) (1 Medium Pepper)|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Bake fish sticks according to package directions; cut into 1-inch pieces.
Meanwhile, in 3-quart saucepan cook green pepper, carrot, and garlic in oil till tender.
Add sugar, vinegar, soy, bouillon granules, and 1% cups water.
Bring to boiling; boil rapidly 1 minute.
Mix cornstarch and 1/4 cup cold water; stir into hot mixture.
Cook and stir till bubbly.
Stir in fish.