Mu Shu Salmon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
  • Drain and gently squeeze the mushrooms.
  • Discard the tough stems, then cut the caps in slivers.
  • Set aside in a large bowl.
  • Remove the skin from the salmon.
  • With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
  • Rinse the fish in cold water and pat dry.
  • Slice the salmon crosswise into strips 1/4-inch thick and set aside.
  • Combine the soy sauce and sesame oil in small bowl and set aside.
  • Heat a wok or a large frying pan over high heat.
  • Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
  • When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
  • Transfer to the bowl with the mushrooms.
  • Add another 2 teaspoons of oil to the wok.
  • Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
  • Add to mushrooms.
  • Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
  • Turn the heat to medium and add the remaining tablespoon oil.
  • When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
  • Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
  • Return the mushrooms, egg and salmon to the wok.
  • Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
  • Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
  • To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
  • Note:
  • Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.
Advertisement