GERD Friendly Classic Salmon Stir-Fry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the salmon
- 1 Ā½ lb salmon fillet, skin removed, cut into 1 Ā½-inch chunks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, peeled and minced
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 3 scallions, white and green parts separated, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, honey, 1 tsp cornstarch, and 1 tsp sesame oil until smooth. Set the sauce aside.
- 2
In a medium bowl, toss the salmon chunks with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!