Title: Salmon Asparagus Stir-Fry
Categories: Fish Salmon
Yield: 4 Servings

1	lb	Salmon fillet
2	tb	Dry white wine
1	ts	Sugar
2	tb	Soy sauce
8	oz	Asparagus spears
1/2	c	Chicken stock
2	ts	Rice wine vinegar
1	tb	Oyster sauce
1	ts	Sesame oil
2	tb	Vegetable oil
1	sl	Ginger root; mashed
2	ts	Cornstarch
1	tb	Water
2		Scallions; chopped fine

Skin the salmon and slice crosswise into 1/4 inch slices. In a large bowl, combine the wine, sugar, and soy sauce. Add the salmon and marinate for 30 minutes. Slice the asparagus into 2-inch lengths and set aside.

In a small bowl or measuring cup, combine the chicken stock, vinegar, oyster sauce, and sesame oil; reserve.

Heat the vegetable oil in a wok or large skillet on high heat until very hot. Add the salmon slices and sitr-fry for 30 seconds, or until they turn pink. Remove from the wok.

Add the ginger and the asparagus and stir-fry for 1 minute. Pour in the reserved chicken stock mixture. Bring to a boil and add enough cornstarch paste to thicken, stirring constantly.

Return the salmon to the wok and gently combine everything. Sprinkle with the scallion.

Recipe by: Fast & Fresh, Lucy Waverman/ posted by Karen Deck

From: Alison Meyer Date: 03-19-96

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