Oriental Stir Fried Shark Salad Recipe
Ingredients
| Salad oil | 3 Tablespoon | |
| 1 to 1 1/4 pounds boned, skinned shark or halibut, in 1-inch chunks | ||
| Minced ginger | 1 Tablespoon | |
| 2 cups thin, diagonal slices celery | ||
| Peas | 4 Cup (16 tbs) | |
| Ramen noodles package | 1 | |
| 2 tablespoons each Oriental sesame oil and soy sauce | ||
| Seasoned rice vinegar | 1/2 Cup (16 tbs) | |
| Coriander/ cilantro | 1/2 Cup (16 tbs) | |
Directions
Place 2 tablespoons salad oil in a wok or 10 to 12-inch frying pan over medium-high heat.
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.
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.
Chef
