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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Can also use canned salmon or tuna. Ingredients:
1/2 cup onion, chopped |
1 tablespoon fresh gingerroot, slivered |
1/4-1/2 teaspoon red pepper, crushed |
1 tablespoon polyunsaturated oil |
1 lb salmon, skined,boned and cubed |
2 cups broccoli florets |
1 cup pea pods |
1 cup tofu, cubed |
1 cup cucumber, sliced vertically |
2 shiitake mushrooms, rehydrated and thinly sliced |
3/4 cup water |
1/4 cup vinegar |
4 teaspoons brown sugar, packed |
1 tablespoon cornstarch |
1 teaspoon lemon, rind of, grated |
4 large russet potatoes, baked |
pepper |
Directions:
1. Sautee onion, ginger root and red pepper in oil until onion is tender.
2. Add salmon and cook 3 minutes.
3. Add broccoli, pea pods, tofu, cucumber and mushrooms; cook until vegetables are tender-crisp.
4. Combine water, vinegar, brown sugar, cornstarch, lemon peel and pepper.
5. Stir mixture into vegetables.
6. Cook until mixture thickens and boils.
7. To serve, split baked potatoes lengthwise and open by gently squeezing from the bottom.
8. Spoon 1/4 of salmon mixture over each potato.
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