3/4-1 Pound of salmon
1 1/2 Cups chicken broth
1 Tablespoon corn starch (An extra tablespoon can be added if you like a thicker sauce)
1 Teaspoon sweet cooking rice wine
1 Teaspoon sesame seed oil
2 Tablespoons soy sauce
1 Celery stalk
1 Medium zucchini
4 Green onions
1/4 Sweet red pepper
1 Jalapeño (optional, if you like spicy heat)
1 Inch of ginger (or 1/4 teaspoon of powdered ginger)
2 Garlic cloves
2 Tablespoons vegetable oil
In a medium sized bowl, combine chicken broth, corn starch, sweet cooking rice wine, sesame seed oil and soy sauce. Stir until smooth. Add an extra tablespoon of corn starch if you like a thicker sauce.
Rinse the vegetables and place together in a bowl. Cut celery stalk in half lengthwise and mince. Quarter zucchini lengthwise then cut into small pieces. Cut green onions into 1/8 inch segments. Core and remove seeds from sweet red pepper then dice it. Wearing a glove, or using a knife and fork to avoid skin contact, core and remove the seeds from the jalapeño, then mince it. Cut skin off ginger and mince or finely grate. Crush or mince garlic into it.
Preheat deep skillet over medium heat. Pour in two tablespoons of vegetable oil. Brown salmon until it’s cooked through. It’s ok, if pieces flake off. Takes about five minutes.
Put salmon to the side and sauté vegetables. Flake the fish into bite-sized pieces and mix in with vegetables. When the zucchini starts to appear translucent, pour in sauce. Takes about five minutes.
Stir the sauce so it’s well blended before you pour it in. Takes about five minutes for sauce to thicken.
Serve on rice or Chinese noodles.
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