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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry. Ingredients:
2 tablespoons soy sauce |
1 tablespoon oyster sauce |
2 teaspoons asian chili sauce |
2 teaspoons tomato paste |
1 cup clam juice |
3 tablespoons cornstarch |
1/4 teaspoon sugar |
1 lb boneless skinless salmon fillet, cubed |
2 tablespoons chili powder |
1/4 cup peanut oil |
1/2 lemon, for juice |
2 scallions, chopped |
2 garlic cloves, minced |
1 inch cube gingerroot, minced |
1/2 cup pumpkin seeds, toasted |
4 cups hot cooked rice |
Directions:
1. In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons of cornstarch, sugar and lemon juice; set aside.
2. Toss the salmon in the remaining cornstarch mixed with the chili powder.
3. Heat a large wok until smoking.
4. Add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
5. Remove the salmon with a slotted spoon to a strainer or colander to drain.
6. Pour off all but a thin film of the oil.
7. Add the scallions, garlic and ginger root and stir fry 10 seconds.
8. Return the salmon, add the sauce mixture and simmer until lightly thickened.
9. Toss in the pumpkin seeds.
10. Serve over the hot rice.
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