| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fresh or frozen salmon fillets or steaks; 1" thick |
| 1/2 |
c |
Water |
| 1 |
ts |
Finely shredded lime peel |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Dry white wine |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dry mustard |
| 1/8 |
ts |
Coarsely ground black pepper |
| 1 |
tb |
Cooking oil |
| 2 |
ts |
Grated ginger root |
| 2 |
|
Cloves garlic; minced |
| 2 |
md |
Cucumbers; peeled and halved lengthwise, seeded and sliced |
| 3 |
|
Green onions; sliced |
| 6 |
c |
Shredded lettuce |
|
|
Lime slices; optional |
INSTRUCTIONS
Thaw salmon, if frozen. Cut into 1 inch cubes. Discard any skin and bones.
Set aside.
For sauce, in a small bowl stir together water, lime peel, lime juice,
wine, cornstarch, soy sauce, sugar, salt, dry mustard, and coarsely ground
black pepper. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium-high heat. Stir-fry gingerroot and
garlic in hot oil for 15 seconds.
Add salmon to the hot wok. Stir-fry for 3-6 minutes or till salmon flakes
easily, being careful not to break up pieces. Push salmon from center of
the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir till
thickened and bubbly. Add cucumbers and green onions. Gently stir all
ingredients together to coat with sauce. Cook and stir for 1-2 minutes more
or till heated through. Serve immediately on plates lined with shredded
lettuce. Garnish with lime slices if desired. Makes 4 servings.
Recipe by: Better Homes & Gardens Cooking for Today Stir-Fries
Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998
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