INGREDIENTS
3 tbsp oyster sauce
2 tbsp rice vinegar
2 tsp minced ginger
1 tsp soy sauce
2 each clove garlic, minced
1 1/2 lb salmon, skinned, boned and
1 cut into 3/4 inch cubes
5 tsp oil
1/2 lb bean sprouts
1/2 lb snow peas (if large cut in
1 half)
1 cup sliced green onions
1 each red bell pepper cut into
1 strips
1/2 tsp asian sesame oil
1/4 tsp sugar
1/8 tsp pepper
PREPARATION
Directions
IN a medium bowl, combine two tablespoons of the oyster sauce with
vinegar, ginger, soy sauce and one clove garlic. Season with pepper,
if desired. Add fish, turning to coat. Cover and refrigerate at
least a half-hour.
In a nonstick skillet or seasoned wok, heat two teaspoons of the oil
over high heat. Add remaining garlic, stir fry 30 seconds. Add
sprouts, peas, green onions and red pepper. Stir-fry two minutes or
until tender-crisp. Stir in the remaining one tablespoon of oyster
sauce, sesame oil, sugar and pepper.
Remove from skillet and set aside.
Drain fish, discarding marinade. Heat remaining oil in same skillet.
Add fish and stir-fry about four minutes or until done. Add
vegetables. Gently toss. Heat through and serve immediately.
Nutritional Information: 429 calories, 42 grams protein, 16 grams
carbohydrate, 21 grams fat, 105 milligrams cholesterol and 538
milligrams sodium.
Source: The Omaha World-Herald, February 26, 1997 MM-format by Leonard
Smith
Servings: 4 servings
Asian-Style Salmon Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Salmon; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, main course and desserts, something we still use today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have two books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is familiar to us all today, but rather recipes for the types of food on the tables of the upper classes of the period. In the 15th century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including basil and rosemary. These new culinary innovations created a torrent in books on cooking, most of which are now in private libraries. Over the following few centuries, the rich families of the West strove to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications were starting to become popular as a result of increased literacy, more leisure time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Asian Style Salmon Stir Fry recipe.
