From the kitchen of Keith Keogh, executive chef at Disney World's Epcot Center. 1 lb. catfish 2 oz. soybean oil 1 oz. sesame oil 4 oz. soy sauce 10 pea pods 20 buds broccoli florets 1 red bell pepper julienne 4 oz. cornstarch 2 eggs 1 jalapeno pepper 2 oz. rice vinegar

Cut catfish into cubes 1/2 inch square. Add 2 ounces soy sauce, eggs, 3 1/2 ounces cornstarch, and mix. Let set for 20 minutes. In a preheated pan, wok, or skillet, place soybean oil and heat. Add catfish. Using two forks or wok utensils to separate catfish, saut'e until brown. Remove.

Place the sesame oil in the hot pan. Add jalpeno pepper, saut'e until brown. Add remaining vegetables, stir-fry until broccoli turns a dark, even green. In a bowl, mix vinegar, remaining soy sauce and cornstarch. Pour over stir-fry mixture, toss several times until glazed and serve immediately.

Yield: 8 portions.

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