Salmon Stir-Fried Shirataki |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 1 |
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I love konnyaku and shirataki. It's what you can eat on a diet! It's so much like noodles. My mom got these konnyaku noodles called shirataki, and I saw the recipe Pork Shirataki on Zaar, so I decided to replace salmon for pork because I don't eat pork! Well, my variations changed a bit. You may want to add more shirataki if you wish. An easy one-dish meal of a dieter's dream!Add any vegetables that you wish!Great new kind of new Chow Mien!! Ingredients:
56 g salmon (i used water-packed canned) |
1/4 teaspoon sesame oil |
1 garlic clove |
2 1/2 teaspoons soy sauce |
1 tablespoon vinegar |
1 tablespoon cooking wine (i use rice) |
90 g shirataki noodles |
salt & fresh ground pepper, to taste |
1 pinch cornstarch (i use flour) |
wakame seaweed, to taste |
26 g red bell peppers |
26 g green bell peppers |
1 shiitake mushroom |
3 okra pods, to taste |
15 -26 g carrots |
cabbage, to taste |
Directions:
1. Chop the clove of garlic.
2. Marinate the first six ingredients together for a few hours or overnight.
3. If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
4. Cut all the vegetables into fine strips.
5. Heat oil in skillet.
6. Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
7. Add some salt and pepper.
8. Then add the vegetables and cook for two minutes.
9. Add the cornstarch to the marinade and stir to dissolve.
10. Stir in the shirataki and the marinade and bring to boil.
11. Add more salt and pepper to taste.
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