Garden Salmon Stir Fry Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelEasy
Ingredients
| Frozen salmon | 1 pound | |
| Water | 1 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 1 1/2 teaspoons chicken bouillon granules | ||
| Dill weed | 1/2 Teaspoon, dried | |
| Cooking oil | 1 Tablespoon | |
| Green onions | 2 , sliced | |
| Carrots | 2 Medium, thinly sliced | |
| 1 medium yellow summer squash or zucchini, bias-sliced 1/2 inch thick | ||
| Broccoli flowerets | 1 Cup (16 tbs) | |
Directions
Thaw fish, if frozen.
Cut fish into 1-inch cubes.
Set aside.
For sauce, in a small mixing bowl stir together the water, lemon peel, lemon juice, cornstarch, chicken bouillon granules, and dillweed.
Set aside.
Preheat a wok over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry green onions in hot oil for 30 seconds.
Add carrots and stir-fry for 2 minutes.
Add squash and broccoli.
Stir-fry about 3 minutes more or till vegetables are crisp-tender.
Remove from wok.
Add half of the fish to the wok.
Stir-fry for 4 to 5 minutes or till fish flakes easily, being careful not to break up pieces.
Gently remove from wok.
Stir-fry the remaining fish for 4 to 5 minutes.
Return all fish to wok.
Push fish to side of wok.
Stir sauce; add to center of wok.
Cook and stir till thickened and bubbly.
Add vegetables.
Cook and stir for 2 minutes.
Cut fish into 1-inch cubes.
Set aside.
For sauce, in a small mixing bowl stir together the water, lemon peel, lemon juice, cornstarch, chicken bouillon granules, and dillweed.
Set aside.
Preheat a wok over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry green onions in hot oil for 30 seconds.
Add carrots and stir-fry for 2 minutes.
Add squash and broccoli.
Stir-fry about 3 minutes more or till vegetables are crisp-tender.
Remove from wok.
Add half of the fish to the wok.
Stir-fry for 4 to 5 minutes or till fish flakes easily, being careful not to break up pieces.
Gently remove from wok.
Stir-fry the remaining fish for 4 to 5 minutes.
Return all fish to wok.
Push fish to side of wok.
Stir sauce; add to center of wok.
Cook and stir till thickened and bubbly.
Add vegetables.
Cook and stir for 2 minutes.
Chef
