Saturday, October 25, 2008

Stir-fried Ginger with Salmon

This recipe is very similar to the Ginger and Chicken recipe, though it has shiitake mushrooms rather than woodear, and it gets extra flavour from the preserved yellow bean sauce and the Golden Mountain seasoning sauce. The salmon tasted great with the ginger, though you might want to try it with a fish that tastes less "fishy", some sort of whitefish would do well. Still, I liked this dish.

Stir-fried Ginger with Salmon
1 cup of salmon, cut into bite-size chunks
2 cups young ginger, julienned
2 Tbsp shiitake mushrooms, julienned
4 spring onions, chopped into 1" slices
1 tsp sugar
1 Tbsp preserved yellow bean sauce
1 Tbsp garlic, chopped coarsely
1 Tbsp Golden Mountain seasoning sauce
2 Tbsp oil

Place oil in heavy-bottomed pot on medium heat. Place garlic in hot oil and stir-fry until fragrant. Add ginger and shiitake mushroom and continue to stir-fry until fragrant. Add salmon chunks and stir-fry until cooked, about 4-5 minutes. Add yellow bean sauce and Golden Mountain seasoning sauce and spring onion and cook for another minute.

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