Asian Vegetables With Fish Food

ASIAN FISH AND VEGETABLE WRAP

Steps:

• In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Add the garlic; sauté for 30 seconds.
• Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
• Add in the oyster sauce mixture and stir to combine.
• Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
• Clean out the skillet and return to the stove.
• Add in the remaining 1 tablespoon olive oil over medium-high heat.
• Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
• Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
• Add the vegetables and rice to the salmon; stir gently.
• Fold in the chow mein noodles; season with additional salt and pepper if desired.
• Spoon mixture onto each tortilla; roll-up/wrap burrito style.
• Serve immediately.

ASIAN VEGETABLES WITH FISH

Steps:

• Cut the perch fillets in 1-1.5 cm (approximately 1/2-inch) wide strips and sprinkle with lemon juice. Peel ginger and cut into sticks. Peel celery root and cut into large cubes (1.5-2 cm/approximately 3/4 inch). Parboil in boiling salted water for about 6 minutes, drain and rinse with cold water. Trim peas. Peel the shallots, cut in half and cut into strips.
• Rinse the Thai basil and pat dry. Cook rice according to package instructions, about 20 minutes. Heat the oil in a frying pan and fry the ginger with the shallots until translucent. Add fish and cook 2 minutes. Add the remaining vegetables, deglaze with soy sauce and cook for another 3 minutes. Season with pepper and arrange on plates with the rice. Serve garnished with basil.

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.