Ingredients Jump to Instructions ↓

  1. (Recipe copied from an "Ocean's" canned salmon advertisement)

  2. 1 Tbs oil

  3. 1 1/2 tsp. fresh ginger, minced

  4. 1 1/2 tsp. fresh garlic, minced

  5. 1 1/2 cups vegetable stock

  6. 2 Tbs Soy sauce or tamari sauce

  7. 2 Tbs Brown sugar

  8. 1/4 tsp Tabasco sauce

  9. 1 Tbs Lemon or lime juice

  10. 1 Tbs Cornstarch

  11. 1 tsp Sesame oil

  12. 2 Tbs Rice wine

  13. 1/4 cup oil

  14. 2 cans Pink Skinless and Boneless Salmon (170g) (I used pink salmon - still had bones and skin, and tasted fine)

  15. 1 cu

  16. p Imitation crab

  17. 4 cups Asian blend frozen vegetables (thawed, drained)

  18. 4 cups cooked rice or noddles

  19. Salt and pepper to taste

  20. 1. Heat the oil in a small saucepan. Add the ginger and garlic and stir fry for 30 seconds over medium heat to bring out the flavour. Add the stock, soy sauce, brown sugar, Tabasco, sesame oil and lemon juice. Bring to a boil, stirring.

  21. 2. Dissolve the corn starch in the rice wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from heat and set aside.

  22. 3. Have all ingredients ready. Heat the oil in a large skillet over high heat until very hot. Add the vegetables and saute until crisp-tender, about 1-2 minutes. Add the sauce, the salmon and imitation crab in chunks and season to taste as necessary. Heat through briefly and serve at once over rice or noodles.

  23. CHEF's TIP: Garnish with sunflower seeds or cashews for crunch. Substitute your own favorite fresh vegetables if time allows.

  24. Serves 4


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