This Fish Stick Stir Fry recipe post is partially sponsored by Gorton’s without compensation.

We were at the grocery store the other day and Pete decided he wanted to make stir fry. He was excited to add tofu to it, but I’m not really a fan of tofu. While we were walking around the store to collect the ingredients for the stir fry, Pete started to think about just how long it would take to make the tofu exactly the way he wanted. Too long, he thought.

And then we had a brainstorm.

We had received coupons from Gorton’s to try the new Smart & Crunchy items. The Gorton’s Smart & Crunchy items come in fish sticks and fillets. So we thought, why not use the fish sticks to replace the tofu? It’s a similar texture to breaded tofu … and so much easier to make. Instead of slicing, marinating, and sauteing, it’s just open the package, put them on a cookie sheet, and put it in the oven. Fish sticks are less hands on, making them so much easier for a weeknight dinner.

And that’s how our Fish Stick Stir Fry was born.

Fish Stick Stir Fry Recipe

What You’ll Need:

• Gorton’s Smart & Crunchy Fish Sticks
• 1 cup rice
• 2 cups water
• Stir Fry veggie mix (frozen)
• Two handfuls fresh bean sprouts
• 1 bunch bok choy
• 5 tablespoons rice vinegar
• 5 tablespoons soy sauce
• 1.5 teaspoons olive oil
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

What You’ll Do:

Cook the rice in a rice cooker (use two cups of water for every cup of rice).

Cook the Gorton’s Smart & Crunchy Fish Sticks according to the package. When they’re done, slice them in to bites.

Combine the veggies together in a wok.

In a separate bowl, mix together the rice vinegar, soy sauce, olive oil, ground ginger, garlic powder and onion powder to make your marinade.

Pour the marinade on the veggies and cook through.

Plate with rice on the bottom, then veggies, then fish sticks.

Serve and enjoy.

What did we think you wonder?

We actually really did like these. It was a great twist on stir fry, and the fish sticks were good too. We wanted to try them before they were in the stir fry, so we heated up a couple and made a dipping sauce of mayo, mustard, and lemon juice. The dipping sauce was perfect for these — and a good alternative to tarter sauce. They have a lot of breading on them, but I actually prefer them that way.

The fillets had a little more fish in the fish-to-breading-ratio than the fish sticks. What I actually really liked about the fillets is they are the perfect size for a sandwich. I’m pretty sure someone planned that. I mean, look how nicely two fillets fit on that piece of bread.