Tuesday, March 31, 2009

Stir-fry Shanghai Bak Choy with Salmon Skin

I have some leftover salmon skin from making salmon sushi. Usually I fried the salmon skin to make roll/maki (most Japanese restaurant do that) ,but this time I just fried and add with stir -fry Shanghai bak choy..It's really taste good and smell fantastic !! I would love to share this simple recipe here with you!! Stir-fry Shanghai Bak Choy with Salmon Skin ..


1 pound Shanghai Bak Choy (remove each petal and wash thoroughly until soil removed)
1 large piece salmon skin ( about 1 pound salmon) rub with some salt ,fried both side and cut
1 tbsp oil
1 tbsp chicken bouillon powder
1 tbsp oyster sauce
2 tbsp water
3 cloves fresh garlic (peel and chopped)


1:Heat wok or skillet with oil at high heat.When the skillet hot enough,lay salmon skin on it,fry both side until golden brown and crispy.Remove from skillet and cut small,set aside.

2:Use the same skillet or wok ,add in oil and garlic,fry until fragrant,then quick add in Shanghai bak choy ,oyster sauce and chicken bouillon.Give a quick toss few times at high heat,not more than 2 minutes.

3:Add in fried cut salmon skin with cooked Shanghai bak choy,dish out and serve warm.


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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.