Ingredients
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1 1/2 lbs skinless salmon fillets, cut into 1 1/2 inch pieces
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1/4 teaspoon salt
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1 1/2 lbs asparagus, trimmed and cut into 2 inch pieces
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1 medium red pepper, thinly sliced
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3 green onions, thinly sliced
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3 tablespoons soy sauce
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2 tablespoons rice vinegar
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1 tablespoon grated peeled fresh ginger
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1 clove garlic, crushed
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1 teaspoon cornstarch
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1/2 teaspoon sugar
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3/4 cup water
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1/4 teaspoon ground black pepper
Instructions
- Heat non-stick skillet or wok over medium-high heat until hot.
- Add fish and sprinkle with salt and pepper.
- Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.
- Transfer fish to platter and keep warm.
- To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.
- Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.
- Add soy sauce mixture to vegetables and bring to boil.
- Boil for 1 minute, stirring constantly.
- Spoon vegetable mixture over fish and toss gently to coat.
- Serve!