Salmon And Asparagus Oriental Stir-Fry

Recipe Ingredients

1 lb	454g / 16oz	Salmon fillets - see * Note
2 tablespoons	30ml	Vegetable oil
10 oz	284g	Fresh asparagus
1/2 cup	31g / 1.1oz	Diced onions
1/2 cup	55g / 1.9oz	Diagonally cut celery
1 cup	237ml	Sliced fresh mushrooms
1		Sliced water chestnuts - (8 oz)
2 cups	474ml	Chicken broth
2 tablespoons	30ml	Corn starch
2 tablespoons	30ml	Lite soy sauce
4 cups	640g / 22oz	Cooked rice
1/4 cup	23g / 0.8oz	Slivered almonds - toasted

Recipe Instructions

* Note: Shrimp or other seafood can be substituted for the salmon.

Wash and clean salmon. Cut into 1-inch cubes.

In large non-stick fry pan or wok, heat oil. Stir-fry seafood until fish flakes. Remove from pan.

Place asparagus, onions, celery and mushrooms in hot fry pan and stir-fry about 3 minutes or until just crisp-tender. Add water chestnuts (drained well) and chicken broth. Heat, stirring frequently, until liquid starts to boil.

Combine corn starch and soy sauce. Add to hot mixture, stirring constantly. Continue cooking and stirring about 3 minutes or until mixture thickens and starch is cooked. Return seafood to fry pan and continue cooking until hot.

Serve immediately over hot rice and garnish with almonds.

This recipe yields 6 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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