Prep 25 mins
Cook 0 mins
Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry.
- 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
- 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.
- 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 drain.
- 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 sauce mixture and simmer until lightly thickened.
- Toss in the pumpkin seeds.
- Serve over the hot rice.
I used a milder chilli sauce, and it was still very nice