(This post is brought to you by the letter 'S'.)
This has become my go-to stirfry when I want something fast and I absolutely don't want to think about it. I generally make this two times a week, so always have the ingredients around. This is geared towards what I use on my electric stove, but can easily be adapted for a wok and burner if you have access to those.
First make the sauce. Combine:
Here's the carrots, cabbage, and sauce staged. (The empty bowl to the left is for the salmon.)
Next, ready two pans. In a small sauce pan, fill 3/4 of the way up and put a lid on this. Get this heating over relatively high heat as you want it boiling.
For the second pan, grab a 10" non-stick skillet and get it heating over medium-high heat with about a tbl of oil in it (I use avocado). Slice up a filet of salmon into cubes. I don't bother taking the skin off. I also don't salt it as our sauce will provide plenty of salt.
When the oil is hot (I shoot for 375 F), put in the salmon and using non-stick safe tongs, flip the pieces to get some color and if possible, just a little bit extra time on the skin side to crisp that up.
Here's all the salmon done. You want to slightly undercook it as it will be going back in in just a few moments.
By this time the water in the saucepan should be boiling. Remove the lid and with the lid off, drop in the egg noodles. (You can see them at the top of the above photo.) Set a timer for 2:30 and start it.
Now, reduce the heat for the skillet to medium, place the skillet back on the burner (don't clean it out) and dump in the carrots and cabbage and toss around in the leftover oil.
You don't want to cook this much; you just want to soften them. By the time the 2:30 timer is up, they'll be right where you want them. Push them to the edges of the skillet and using the tongs, pick up the noodles (they're done by now), let them drain for a second or two, and put them in the skillet, like this:
I like to flip them a few times to really try to evaporate that water and get just a bit of color on them. Now, add the salmon back in and pour the stirfry sauce around the pan. Using the tongs, mix everything together. You want the sauce to coat all of it, as after all, it our only source of seasonings. By the time you've done that, the cornstarch will have "kicked in" and it will be nicely thickened.
Gently transfer the contents of the skillet to a bowl. I like to garnish with a copious amount of toasted sesame seeds.
Will this be the best stirfry you've ever had? I doubt it, but it's fast, good, and simple.
And with the salmon and vegetables, arguably fairly healthy as far as stirfries go.
This has become my go-to stirfry when I want something fast and I absolutely don't want to think about it. I generally make this two times a week, so always have the ingredients around. This is geared towards what I use on my electric stove, but can easily be adapted for a wok and burner if you have access to those.
First make the sauce. Combine:
- Three tbl soy sauce (I use Kikkoman low sodium)
- Two tbl oyster sauce (I use Lee Kum Kee premium)
- 1.5 tbl Shaoxing Wine (I use the stuff on Amazon; it's Chinese cooking wine. You could use miran or dry sherry.)
- 1 tsp sugar
- 1/4 - 1 tsp white pepper (black would work, too. Adjust for your level of desired heat. I use the full tsp.)
- 1 tbl cornstarch
Here's the carrots, cabbage, and sauce staged. (The empty bowl to the left is for the salmon.)
Next, ready two pans. In a small sauce pan, fill 3/4 of the way up and put a lid on this. Get this heating over relatively high heat as you want it boiling.
For the second pan, grab a 10" non-stick skillet and get it heating over medium-high heat with about a tbl of oil in it (I use avocado). Slice up a filet of salmon into cubes. I don't bother taking the skin off. I also don't salt it as our sauce will provide plenty of salt.
When the oil is hot (I shoot for 375 F), put in the salmon and using non-stick safe tongs, flip the pieces to get some color and if possible, just a little bit extra time on the skin side to crisp that up.
Here's all the salmon done. You want to slightly undercook it as it will be going back in in just a few moments.
By this time the water in the saucepan should be boiling. Remove the lid and with the lid off, drop in the egg noodles. (You can see them at the top of the above photo.) Set a timer for 2:30 and start it.
Now, reduce the heat for the skillet to medium, place the skillet back on the burner (don't clean it out) and dump in the carrots and cabbage and toss around in the leftover oil.
You don't want to cook this much; you just want to soften them. By the time the 2:30 timer is up, they'll be right where you want them. Push them to the edges of the skillet and using the tongs, pick up the noodles (they're done by now), let them drain for a second or two, and put them in the skillet, like this:
I like to flip them a few times to really try to evaporate that water and get just a bit of color on them. Now, add the salmon back in and pour the stirfry sauce around the pan. Using the tongs, mix everything together. You want the sauce to coat all of it, as after all, it our only source of seasonings. By the time you've done that, the cornstarch will have "kicked in" and it will be nicely thickened.
Gently transfer the contents of the skillet to a bowl. I like to garnish with a copious amount of toasted sesame seeds.
Will this be the best stirfry you've ever had? I doubt it, but it's fast, good, and simple.
And with the salmon and vegetables, arguably fairly healthy as far as stirfries go.
Comment