Rice Free Classic Salmon Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

4.5

(24)

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Ingredients

4 servings

For the salmon

1 ½ lb salmon fillet, skin removed, cut into 1 ½-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
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
1 tbsp honey
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

2 tbsp vegetable oil, divided
3 cloves garlic, minced
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

For serving

cooked white rice, for serving
Can be omitted
cooked white rice
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.

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