Chinese-Style Salmon and Veggies Fried in Soy Sauce
A rich and colorful Chinese dish that uses komatsuna, a common Japanese vegetable.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the salmon into large, bite-size pieces and quickly soak in (A). Cover with starch and fry in oil until crisp.
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Cut the carrot into strips. Remove the shiitake mushroom caps and slice them up diagonally. Cut the komatsuna into 3 cm (1 in.) chunks. Mince the ginger and finely chop up the onion.
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Heat oil in a wok, then quickly stir-fry the carrots, shiitake mushrooms and komatsuna, then remove.
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Cook the ginger and onion in a pan, and when fragrant, add the salmon, other vegetables and (B) and quickly fry.
Cooking Basics
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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