Asian Fish And Vegetable Wrap

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We eat a lot of wraps and this is one of my favorites.

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Steps

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In a small bowl , add the oyster sauce , marmalade , soy sauce , orange zest , ginger , and cornstarch.

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Stir to combine.

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In a large non-stick skillet , heat 1 tablespoon of oil over medium heat.

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Add the garlic.

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Saut for 30 seconds.

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Add in the bell pepper , cabbage , and water chestnuts.

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Cook , stirring occasionally for 2-3 minutes or until the cabbage wilts.

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Add in the oyster sauce mixture and stir to combine.

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Continue cooking until the sauce begins to boil.

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Remove from heat.

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Transfer the vegetable mixture to a large bowl.

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Clean out the skillet and return to the stove.

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Add in the remaining 1 tablespoon olive oil over medium-high heat.

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Sprinkle the salmon evenly with the five spice powder , 1 teaspoon kosher salt , and 1 / 4 teaspoon pepper.

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Add the salmon to the skillet and cook , stirring frequently , for 3 minutes or so , until it is firm and cooked through.

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Add the vegetables and rice to the salmon.

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Stir gently.

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Fold in the chow mein noodles.

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Season with addition.

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Ingredients

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oyster sauce, orange marmalade, soy sauce, orange zest, fresh ginger, cornstarch, olive oil, garlic, green bell pepper, cabbage, water chestnuts, salmon fillet, chinese five spice powder, kosher salt, pepper, cooked long-grain rice, chow mein noodles, flour tortillas