INGREDIENTS
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 half)
1 cup sliced green onions
1 each red bell pepper cut into
1 strips
1/2 tsp asian sesame oil
1/4 tsp sugar
1/8 tsp pepper
PREPARATION
A Recipe for
Asian-Style Salmon Stir-Fry
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
This Recipe for Asian-Style Salmon Stir-Fry is one of thousands in the Recipes-to-go Asian Cookbook.
Herb Tip |
If you enjoy this Asian-Style Salmon Stir-Fry Recipe - you should enjoy the recipe collections you can find on the websites below:
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This is a recipe for Asian-Style Salmon Stir-Fry from the recipe cookbook of Recipes-to-go (Asian)
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Herb Tip |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
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
milligrams sodium.
Source: The Omaha World-Herald, February 26, 1997 MM-format by Leonard
Smith
Serves: 4
Asian-Style Salmon Stir-Fry Recipe brought to you by Recipes To-Go