Serves: 4
Total Calories: 302

1/2 cup reduced-sodium chicken broth
2 tablespoons oysters sauce
2 tablespoons rice vinegar or cider vinegar
1 pound baby-cut carrot (3 cups)
1 pound red snapper fillets or other lean fish, cut into 4 pieces
4 green onions, , cut into 1-inch pieces
2 cups shredded napa (Chinese) cabbage (8 ounces), if desired

Mix broth, oyster sauce and vinegar in 12-inch skillet. Add carrots. Heat to boiling reduce heat. Cover and simmer 5 minutes. Add fish. Heat to boiling reduce heat to medium. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork. Stir in onions. Cover and cook 2 minutes. Serve over cabbage.
1 Serving: Calories 130 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 50mg Sodium 510mg Carbohydrate 13g (Dietary Fiber 4g) Protein 21g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 8

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