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Oriental Stir Fried Shark Salad Recipe
|Salad oil||3 Tablespoon|
|Boneless skinless shark/Halibut||1 1⁄4 Pound (1 Inch Thick)|
|Minced ginger||1 Tablespoon|
|Celery slices||2 Cup (32 tbs)|
|Edible pea pods||1⁄2 Pound (Ends And Strings Removed)|
|Ramen noodles||3 Ounce (1 Package Omit Seasoning Packet)|
|Oriental sesame oil||2 Tablespoon|
|Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Cilantro sprigs||1⁄2 Cup (8 tbs) (Coriander)|
Serving size: Complete recipe
Calories 2065 Calories from Fat 870
% Daily Value*
Total Fat 98 g150.9%
Saturated Fat 13.1 g65.3%
Trans Fat 0.8 g
Cholesterol 300 mg
Sodium 3425.3 mg142.7%
Total Carbohydrates 126 g42.1%
Dietary Fiber 12.3 g49.3%
Sugars 56.7 g
Protein 141 g282.7%
Vitamin A 82.4% Vitamin C 244.3%
Calcium 21.5% Iron 50.4%
*Based on a 2000 Calorie diet
Add fish and ginger; stir-fry until fish is slightly translucent but still moist in center (cut to test), 4 to 6 minutes.
Lift from wok; set aside.
Add remaining salad oil, celery, and peas to wok.
Stir-fry until vegetables are tender-crisp to bite, 4 to 5 minutes.
Remove from heat.
Gently stir in fish, noodles (break into bite-size pieces), sesame oil, soy, vinegar, and cilantro.