Asian-Style Salmon Stir-Fry

Yields:	2-4 servings
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	Preparation	45 minutes
	Cooking	20 minutes
	Ready In	70 minutes

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Ingredients

3	tablespoons	oyster sauce
2	tablespoons	rice vinegar
2	teaspoons	ginger	minced
1	teaspoon	soy sauce
2	each	garlic cloves	minced
1 1/2	pounds	salmon	skinned, boned and cut into 3/4 inch cubes
5	teaspoons	vegetable oil
1/2	pound	bean sprouts
1/2	pound	snow pea pods
1	cup	scallions, spring or green onions	sliced
1	each	sweet red bell pepper	cut into strips
1/2	teaspoon	sesame oil
1/4	teaspoon	sugar
1/8	teaspoon	black pepper

Directions

In a medium bowl, combine two tablespoons of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic.

Season with pepper, if desired.

Add fish, turning to coat.

Cover and refrigerate at least a half-hour.

In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat.

Add remaining garlic, stir fry 30 seconds.

Add sprouts, peas, green onions and red pepper.

Stir-fry two minutes or until tender-crisp.

Stir in the remaining one tablespoon of oyster sauce, sesame oil, sugar and pepper.

Remove from skillet and set aside.

Drain fish, discarding marinade.

Heat remaining oil in same skillet.

Add fish and stir-fry about four minutes or until done.

Add vegetables.

Gently toss.

Heat through and serve immediately.

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Member Review

Twin Mountain Muffins

My grandmother used to make these muffins for my cousins and I. I have been searching everywhere for this recipe. My aunts remember her making these but no one seemed to have the recipe. But there was a thin chocolate sauce recipe with these muffins that you poured warm over them. It made them taste so wonderful.