Nickel Allergy Friendly Black Pepper Salmon Stir-Fry with Snow Peas
Total time40 min
Prep time15 min
Cook time15 min
4.9(5)
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Learn more āIngredients
4 servings
For the salmon
- 1 Ā½ lb salmon fillet, skin removed, cut into 1 Ā½-inch pieces
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp cornstarch
For the sauce
- 3 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1 Ā½ tsp coarsely ground black pepper
- 1 tsp cornstarch
- 3 tbsp water
For the stir-fry
- 2 tbsp neutral oil, divided
- 8 oz snow peas, strings removed
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, cut into 1-inch pieces
For serving
- steamed white rice, for serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
Instructions
- 1
In a medium bowl, toss the salmon pieces with 1 tbsp soy sauce and 1 tsp cornstarch until evenly coated. Let sit for 10 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, coarsely ground black pepper, 1 tsp cornstarch, and water until smooth. Set aside.
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