Hunan Style Chili Salmon

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Shrimp may be substituted for salmon in this hot and spicy chinese stir-fry.

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Steps

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In a bowl , whisk together the soy sauce , oyster sauce , chili paste , tomato paste , clam juice , 2 teaspoons of cornstarch , sugar and lemon juice.

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Set aside.

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Toss the salmon in the remaining cornstarch mixed with the chili powder.

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Heat a large wok until smoking.

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Add the peanut oil and gently stir fry the salmon , in 2 batches , until its surface is lightly browned and crisp , about 2 minutes.

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Remove the salmon with a slotted spoon to a strainer or colander to drain.

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Pour off all but a thin film of the oil.

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Add the scallions , garlic and ginger root and stir fry 10 seconds.

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Return the salmon , add the sauce mixture and simmer until lightly thickened.

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Toss in the pumpkin seeds.

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Serve over the hot rice.

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Ingredients

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soy sauce, oyster sauce, asian chili sauce, tomato paste, clam juice, cornstarch, sugar, boneless skinless salmon fillet, chili powder, peanut oil, lemon, scallions, garlic cloves, gingerroot, pumpkin seeds, cooked rice