Asian-Style Salmon Stir-Fry Recipe
3 tbsp oyster sauce
2 tbsp rice vinegar
2 tsp minced ginger
1 tsp soy sauce
2 each clove garlic, minced
1 1/2 lb salmon, skinned, boned and
1 cut into 3/4 inch cubes
5 tsp oil
1/2 lb bean sprouts
1/2 lb snow peas (if large cut in
1 cup sliced green onions
1 each red bell pepper cut into
1/2 tsp asian sesame oil
1/4 tsp sugar
1/8 tsp pepper
IN a medium bowl, combine two tablespoons 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.
Nutritional Information: 429 calories, 42 grams protein, 16 grams
carbohydrate, 21 grams fat, 105 milligrams cholesterol and 538
Source: The Omaha World-Herald, February 26, 1997 MM-format by Leonard
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Asian-Style Salmon Stir-Fry Recipe from the Recipes-4U Collection
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