| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chili, Chinese, Salmon |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Soy sauce |
| 1 |
T |
Chinese oyster sauce |
| 2 |
t |
Oriental chili paste |
| 2 |
t |
Tomato paste |
| 1 |
c |
Clam juice |
| 3 |
T |
Cornstarch |
| 1/4 |
t |
Sugar |
| 1 |
lb |
Salmonfilet, bonedskined |
|
|
Cubed |
| 2 |
T |
Chili powder |
| 1/4 |
c |
Peanut oil |
| 1/2 |
|
Lemon, for juice |
| 2 |
|
Scallions, chopped |
| 2 |
|
Garlic, minced |
| 1 |
|
Inch ginger root minced |
| 1/2 |
c |
Pumpkin seeds, toasted |
| 4 |
c |
Hot cooked rice |
INSTRUCTIONS
In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato
paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set
aside.. Toss the salmon in the remaining cornstarch mixed with the
chili powder.Heat a large wok until smoking.Add the peanut oil and
gently stir fry the salmon,in 2 batches,until its surface is lightly
browned and crisp,about 2 minutes.Remove the salmon with a slotted
spoon to a strainer or colander to drai.Pour off all but a thin film
of the oil. Add the scallions,garlic and ginger root and stir fry 10
seconds.Return the salmon,add the reserved liquid and simmer until
lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4
servings... From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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