Chinese 5-Spice Salmon Stir-fry. This isn't a genuine Chinese stir fry, it's the kind of thing you make up as you go along depending on what's in the fridge so add more pepper, less onion, cabbage instead of spinach, peanuts instead of cashews, noodles instead of rice. This isn't a genuine Chinese stir fry, it's the kind of thing you make up as you go along depending on what's in the fridge so add more pepper, less onion, cabbage instead of spinach, peanuts instead of cashews, noodles instead of rice. It is a single-serve Chinese dinner "stir-fry" bowl that will definitely get you in the #CNY spirit!
In this vegetable stir fry, all five flavors are present in each crunchy and veggie-packed bite. Serve stir fry over hot rice and add grilled chicken, seafood or beef for a meat version. Fold and seal around the salmon. You can have Chinese 5-Spice Salmon Stir-fry using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chinese 5-Spice Salmon Stir-fry
- Prepare 2 of salmon steaks.
- Prepare of Sesame oil.
- You need of Chinese 5-spice.
- You need 1 or 2 of red or yellow peppers, sliced.
- You need 1 or 2 of red onions, finely sliced.
- Prepare 1 or 2 of carrots, peeled and cut into thin batons.
- It’s 1 knob of fresh ginger, grated.
- It’s 1 or 2 cloves of garlic, finely sliced.
- You need 2 helpings of cooked basmati rice.
- You need 1 handful of cashew nuts, roasted and salted.
- Prepare 1 of squirt of lemon grass paste, if you have it.
- Prepare 1 of tiny bit of shrimp paste, if you have it.
- You need 2 handfuls of baby spinach, roughly chopped.
- It’s of Thai fish sauce.
- It’s 4-6 tablespoons of soy sauce.
- You need of juice of half a lemon and wedges for serving.
- It’s of fresh mint, chopped.
Leave to marinade for as long as you can in the fridge. Put the foil parcel on a baking tray in oven. Meanwhile I make noodle stir fry which whatever veggies I have. Stir fry the tofu in a hot pan with the spring onions, peppers and mushrooms until crisp (or chicken until it is cooked).
Chinese 5-Spice Salmon Stir-fry instructions
- Preheat the grill. Put the salmon steaks in a grill pan, I line it with foil to save washing up. Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture. Place under a hot grill until crisp on the top and just cooked inside. This will only take 6 to 10 minutes.
- Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside.
- Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches. Don't fry for too long, everything needs to keep some crispness and texture. When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste. Stir until you can smell the fragrances, then tip the vegetables on to a plate.
- Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce. Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon. Taste. Add more soy sauce or lemon juice to taste.
- Serve piled in bowls, topped with fresh mint.
Use this recipe in Authentic Szechuan Sauce, Szechuan Eggplant, Szechuan Tofu, Vietnamese Vermicelli Bowls and many other dishes! Origin of Chinese Five Spice Interestingly, Chinese Five Spice is based on the five elements – fire, water, wood, earth and metal. Add Chinese Five Spice powder to the chicken cubes and mix well. Add seasoned chicken to the wok or skillet. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out dinners!