It's been quite some time since I've documented my culinary adventures, and there are still so many to catch up on! It's been a busy time for me, and having a busted lap top doesn't help too much either. I've graduated from college since my last post, and my job has been keeping me quite busy. I vowed to stay current with this Blog though, and I won't let you down friends!
As I mentioned, there are many recipes that need to be transcribed on to this Blog, but I really want to post my latest replication from the Thursday night that just passed. My mom just received a Weight Watchers book from a friend, and I found a very enticing salmon stir fry recipe that I wanted to give a go ahead. I was so pleased with the Mongolian beef that I tried out a few months ago, that I figured I could conquer this recipe too! I changed a few things from the Weight Watchers recipe, so here is what you will need:
- 2 tbsp red wine vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp flour
- 1 pound wild salmon ( I used farmed)
- 1/8 tsp salt
- 2 tsp veg oil
- 1 pound trimmed, cut asparagus
- 1/4 cup mushrooms
- 2 tsp minced, peeled, fresh ginger
- 1 cup, cooked brown rice
2. Whisk together vinegar, soy sauce, honey and flour in a bowl until smooth. (I also added a spoonful of Ken's Sesame Dressing here as well).
3. Heat wok over high heat. Add the oil and the salmon. Cook for 3 minutes. (Be careful because the oil is very hot and will splash!) Once salmon is cooked, transfer to a plate, and add the ginger, mushrooms and asparagus.
4. Place the salmon back in the wok. Add the vinegar mixture, and stir for an extra minute until the sauce is thick.
This recipe is so easy a caveman can do it! I was so pleased with the way it came out, and Scott couldn't get enough. Try it out, and I hope you enjoy it as much as we did!
What is your favorite protein to cook a stir fry with?
No comments:
Post a Comment