Asian-Style Salmon Stir-Fry
3 Tbsp oyster sauce
2 Tbsp rice wine vinegar
2 tsp minced ginger
1 tsp soy sauce
2 cloves garlic, minced
1-1/2 lb salmon, skinned, boned and
cut into 3/4" cubes
5 tsp oil
1/2 lb bean sprouts
1/2 lb snow peas (if large cut in half)
1 cup sliced green onions
1 red bell pepper cut into strips
1/2 tsp Asian sesame oil
1/4 tsp sugar
1/8 tsp pepper
In a medium bowl, combine two Tbsp of the
oyster sauce with vinegar, ginger, soy sauce
and one clove garlic. Season with pepper, if
desired. Add fish, turning to coat. Cover and
refrigerate at least a half-hour.
In a nonstick skillet or seasoned wok, heat two
teaspoons of the oil over high heat. Add remaining
garlic, stir fry 30 seconds. Add sprouts, peas, green
onions and red pepper. Stir-fry two minutes or until
tender-crisp. Stir in the remaining one tablespoon
of oyster sauce, sesame oil, sugar and pepper.
Remove from skillet and set aside. Drain fish, discarding
marinade. Heat remaining oil in same skillet. Add fish
and stir-fry about four minutes or until done. Add
vegetables. Gently toss. Heat through and serve
immediately.
http://www.asianfoodgrocer.com/recipes/96709.shtml
Recipe courtesy of The Internet Chef Inc. (iChef.com)
recipe originally posted on another food group
list serve by Betty Thomas
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/