Salmon and Scrambled Eggs with Chives (Gau2 Coi3 Caau2 Daan6 Saam1 Man4 Jyu4, 韭菜炒蛋三文魚)

Salmon is a quick cooking fish that holds up well to stir frying. The salmon is actually browned on each side rather than stir fried, but the fish is firm enough to hold up to real stir frying. Salmon and eggs make a tasty combination, and adding chives complete this dish.

Enjoy!

Ingredients

1 lb. Salmon (saam¹ man⁴ jyu⁴, 三文魚), cut into 2-inch pieces

3-4 Eggs (gai¹ daan⁶, 雞蛋), scrambled

1 lb. Chives (gau² coi³, 韭菜), cut into 2-inch pieces

Oil for cooking

Sauce Ingredients

1 Tbs. Soy Sauce (si⁶ jau⁴, 豉油)

1 Tbs. Soy Paste (dau⁶ zoeng³, 豆醬) or Thick Soy Sauce (zeong³ jau⁴ gou¹, 醬油膏)

1 Tbs. Hoisin Sauce (hoi² sin¹ zoeng³, 海鮮醬)

1 Tbs. Shaoxing Rice Wine (siu⁶ hing¹ zau², 紹興酒) or Dry Sherry

1 tsp (or to taste) ground White Pepper (baak⁶ wu⁴ ziu¹, 白胡椒)

1 tsp. Sesame Oil (maa⁴ jau⁴, 麻油)

Preparation Instructions

1. Take the eggs out of the refrigerator at least 1 hour before cooking. Scramble the eggs in bowl and set aside.
2. Cut the salmon into 2-inch pieces and set aside.
3. Wash and cut the chives into 2-inch lengths. Set the chives aside.
4. In a small bowl, prepare the sauce by combining the soy sauce, soy paste or thick soy sauce, hoisin sauce, Shaoxing Rice wine, ground white pepper, and sesame oil.

Cooking Instructions

1. Heat the wok or pan using high heat before adding oil. Add and scramble the eggs while the wok heats up and then remove the eggs once they are scrambled to a bowl.
2. Reheat the wok over high heat before adding oil and then the salmon. Brown both sides of the salmon, about 1-2 minutes per side. Remove the salmon from the wok and put into the bowl with the scrambled eggs.
3. Reheat the wok over high heat before adding oil and the chives. Stir fry the chives briefly before adding the salmon and scrambled eggs back into the wok. Mix all the ingredients together.
4. Add the sauce to the wok and mix with all the other ingredients in the wok.
5. Put the cooked ingredients into a serving dish and serve with steamed rice.