stirfried salmon and veggies
A>
1 pound salmon, cubed 1 x 1 inch
2 tablespoon ginger, minced
2 tablespoon garlic, minced
2 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tsp ground white pepper
1 tablespoon sake (opt)
B>
1/4 cup peanut oil
1/4 cup red onion, sliced
1/4 red pepper, sliced
1/4 cup celery, sliced
1/4 cup mushrooms, sliced
1 can waterchestnuts, sliced
1 cup snow peas
1 cup chinese spinach (or regular spinach)
1/4 cup lily buds, soaked in warm water (opt ...found in chinatown.....hight in fiber)
C>
2 tablespoon soy sauce
1/4 cup low sodium broth
1 tablespoon rice wine vinegar, unseasoned
1 teaspoon chili paste (or more according to taste)
2 tablespoon peanut butter
1 tablespoon sesame oil
2 tablespoon sesame seeds
combine all of A and marinate 15 minutes
combine C and set aside
place peanut oil in hot wok, then salmon stirfry 3 minutes
add onions, celery and peppers and stirfry 3 minutes
add mushrooms stirfry another 3 minutes
add rest of B and C
turn off heat and gently combined til sauce is hot and peanut butter has thickened sauce to nice consistency
great on slices of roasted sweet potato