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Chinese Stir-Fried Salmon with Red & Green Peppers

by Dorothy Huang

 Serves 2-4

1 pound salmon fillet, skinless

Marinade for salmon:

1 tablespoon cornstarch
¼ teaspoon freshly ground pepper
2 tablespoons pale dry sherry
1 tablespoon soy sauce

Seasoning sauce:
1 teaspoon cornstarch
4 tablespoons water
1 tablespoon oyster sauce 
3 tablespoons cooking oil                   
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
¼ teaspoon salt
4 slices ginger, shredded
1 tablespoon chopped garlic
1 tablespoon black bean garlic sauce

Garnish:  1 green onion, shredded

To Prepare Ahead:

  1. Cut salmon into 1/2" x 2" pieces.  Add marinade.  Toss to coat well.  Let stand for 15 minutes.

  2. Combine seasoning sauce ingredients in a bowl.

To Cook:

  1. Heat 1 tablespoon oil in a wok over high heat.  Add bell peppers and ¼ teaspoon salt. Stir -fry for 1 minute.   Remove to a plate.

  2. Wipe wok with paper towels.  Heat the remaining 2 tablespoons oil in the wok over high heat.   Add ginger, garlic, and salmon.  Stir-fry for 1 to 2 minutes.  Add black bean garlic sauce.

  3. Return bell peppers to wok.  Pour in seasoning sauce.  Stir until thickened.   Remove and serve.

© Dorothy Huang, 2004


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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