Salmon Stir Fry in Lettuce Wraps

4
Servings
20m
Prep Time
10-15m
Cook Time
30m
Ready In


"A Cantonese style stir-fry using salmon instead of the traditional squab served in lettuce wraps."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (286.4 g)
  • Calories 238.4
  • Total Fat - 12.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 63.4 mg
  • Sodium - 810.2 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.5 g
  • Protein - 20 g
  • Calcium - 45.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 29.6 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl, soak the mushrooms in warm water to cover for 20 - 30 minutes until soft. Drain, reserving the soaking liquid for another use. Remove and discard the mushroom stems. Finely chop the mushrooms and set aside.

Step 2

Preheat oven to 325-degrees F.

Step 3

Spread the pine nuts on a baking sheet and toast until they are golden, 8 minutes, stirring several times so the nuts color evenly. Set the nuts aside to cool.

Step 4

Combine the cornstarch, sugar, pepper, and salt in a small bowl. Mix the sherry, then the hoisin sauce. Add the chicken broth and sesame oil. Set the seasoning sauce aside, leaving the spoon in the bowl.

Step 5

Gently lift 2 or 3 layers of lettuce from 1 of the halves, keeping them as cup-shaped as possible, then lift off another set of layers. Repeat, using the other half of the lettuce. Set a lettuce cup on 1 of 4 plates, and refrigerate the remaining lettuce for another use.

Step 6

Set a wok over the highest possible heat and drizzle with the peanut oil. Stir-fry the salmon 1 minute. Remove it to a plate. Stir-fry the celery, bell pepper, jicama (or water chestnuts), garlic, ginger, and chopped mushrooms for 30 seconds. Return the salmon to the wok. Cook until the sauce thickens, 1 minute, and mix in the nuts. Spoon the stir fry over the lettuce and serve immediately.

Tips & Variations


No special items needed.

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