Teriyaki Stir Fry recipe

4 servings

1 (7.6 ounce) package Gorton's® Grilled Fillets (any flavor)

3 cups cooked rice

2 tablespoons vegetable oil

2 large Spanish onions

1/2 pound fresh mushrooms

3 stalks celery

1 bunch scallions

1 (8 ounce) can bamboo shoots

3 tablespoons water

1/3 cup soy sauce

1/2 cup strong hot chicken bouillon

3 cups raw spinach leaves

Cook rice according to the directions on the package.

Slice onions, mushrooms, and celery thinly.

Cut scallions in 1 1/2 inch lengths.

Drain bamboo shoots, wash and dry spinach and discard stems.

Heat oil in wok or an electric skillet.

Stir fry all vegetables except spinach for 3 minutes.

Add water, soy sauce bouillon and Grilled Fillets.

Cover and let simmer for 10 minutes.

Add spinach leaves and cook for 3 more minutes.

Cut fillets into bite sized pieces, place vegetables and fish on rice and serve.