Salmon and Long Beans with Salted Radish (菜脯豆角鮭魚, Coi3 Pou2 Dau6 Gok3 Gwai1 Jyu4)

Salmon can be stir fried in a dish if you’re careful. The color, aroma, and taste of salmon makes any dish appealing. The long beans and salted radish used in this recipe provides a nice crunchy contrast to the salmon’s firm flesh. Depending upon the brand of salted radish used, it will provide either a salty, or salty and sweet flavor to the dish. The brand used to make this recipe is salty and sweet.

Enjoy!

Ingredients

¾ lb.	375 g.	Salmon (鮭魚, gwai1 jyu4), cut into 1-inch (2.5 cm.) pieces
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
2 oz.	60 g.	Mimao brand salted radish (菜脯, coi3 pou2) or equivalent, cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Kim Ve Wong brand thick soy sauce (膏油醬, gou1 jau4 zeong3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Mimao Brand Salted Radish
(菜脯, coi3 pou2)

1. Prepare the salmon by removing any bones, and cut into 1-inch (2.5 cm.) pieces.
2. Wash and cut the long beans into 2-inch (5 cm.) pieces.
3. Cut the Mimao brand salted radish, or equivalent, into ½-inch (15 mm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into 1-inch (2.5 cm.) pieces.
6. Prepare and mix the sauce in a small bowl: add the Kim Ve Wong brand thick soy sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the salmon pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the salmon in batches, so be sure to reheat the wok over high heat before adding more oil. Set the salmon aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the salted radish. Stir fry the salted radish and then remove them to the bowl with the salmon.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the long beans. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the ingredients. Add the green onions and the contents of the bowl with the salmon back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.