Asian Fish and Vegetable Wrap |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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We eat a lot of wraps and this is one of my favorites. Ingredients:
1/3 cup oyster sauce |
2 tablespoons orange marmalade |
2 tablespoons soy sauce |
2 teaspoons orange zest |
4 teaspoons grated fresh ginger |
2 teaspoons cornstarch |
2 tablespoons olive oil, divided |
1 tablespoon minced garlic |
1 cup thinly sliced green bell pepper |
2 cups firmly packed shredded cabbage |
1 (8 ounce) can water chestnuts, drained and sliced |
1 lb salmon fillet, cut into 1 inch cubes |
1 teaspoon chinese five spice powder |
kosher salt |
pepper |
1 1/2 cups cooked long-grain rice, warm |
1/2 cup chow mein noodles |
4 (10 inch) flour tortillas |
Directions:
1. In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
2. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
3. Add the garlic; sauté for 30 seconds.
4. Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
5. Add in the oyster sauce mixture and stir to combine.
6. Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
7. Clean out the skillet and return to the stove.
8. Add in the remaining 1 tablespoon olive oil over medium-high heat.
9. Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
10. Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
11. Add the vegetables and rice to the salmon; stir gently.
12. Fold in the chow mein noodles; season with additional salt and pepper if desired.
13. Spoon mixture onto each tortilla; roll-up/wrap burrito style.
14. Serve immediately.
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