Pan-fried salmon & Asian vegetable wok Recipe

 

1. With a mandoline finely slice a carrot and 1/4 zucchini. Finely slice 1/6 Chinese cabbage, 50 gr snow peas and 60 gr shitake mushrooms with a long sharp knife. In a large bowl, add all the vegetables together with 50 gr soybean sprouts. Set aside.

     Grate 2 gr ginger and add to a bowl. Add 5g oyster       

     sauce, 25g soy sauce, 2g granulated sugar, 5g sesame   

     oil and 5g sunflower oil  and mix well. Set aside.

     Heat a nonstick pan over medium heat. Season pieces of    

     salmon fillets with salt and place in the pan. Cook for 5  

     minutes on the same side for crispy salmon. Then flip to 

     the other side and cook for an additional 2 minutes. 

     In the meantime, heat a wok or a large pan over high heat. Add 

     the vegetable wok and cook for 2 minutes. Then add the 

     desired amount of sauce and cook for few seconds.  

     Remove from the heat.

    (Recipe by Vincent Guiheneuf on Cookniche.com)

from simple food, looking good
Pan-fried salmon & Asian vegetable wok Recipe