Gingered salmon stir-fry
serves 2
Marinated salmon pieces stir-fried
until mouth-wateringly moist and tender with green beans and yellow
pepper and lightly coated in a gingery stir-fry sauce.
12 oz (340g) uncooked salmon
fillets — cut into bite-size pieces
3 teaspoons finely grated fresh ginger
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon brown sugar
1 tablespoon peanut or canola oil
1 yellow pepper — cut into thin strips
16 green beans — halved
1 scallion — thinly sliced on the diagonal
PLACE the salmon in a bowl with 1
teaspoon of ginger and 1 tablespoon of soy sauce and mix well to
coat evenly. COVER and marinate in the fridge for at least 20
minutes. WHILE the salmon marinates, mix together the remaining 2
teaspoons of ginger, 2 tablespoons of soy sauce, the oyster sauce,
water and brown sugar in a small bowl. HEAT a wok or large frying
pan over a high heat. ADD the salmon and stir-fry for 2 minutes.
REMOVE the salmon and set aside on a plate. HEAT the oil in the wok
and stir-fry the yellow pepper and green beans for 6 minutes. ADD
the scallion and stir-fry for 1 minute. RETURN the cooked salmon to
the wok then, stirring continuously, add the sauce mixture then
immediately remove from the heat. SERVE with rice or noodles.
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