Salmon Stir Fry
Sweepstakes instructions: Take a picture or a video of what you make, post it on your story and tag us @flyingpepper_hotsauce to enter TFP’s sweepstake. Buying a bottle of Tonga will get you an additional entry. Winner receives a $100 AMEX gift card and a free set of sauces with The Eco Merch. Winner will be announced on March 1!
INGREDIENTS
Veggies:
Jalapeño (2-4 peppers)
Red Bell Pepper (2-3 peppers)
Baby Bella Mushrooms (around 15)
Green onion (1 bunch)
Garlic (2 cloves)
Ginger (1 tbsp minced)
Protein:
Salmon (1.5 lbs)
Stir fry Sauce:
Soy sauce (4 tbsp)
Brown sugar (1 tbsp)
Rice wine vinegar (4 tbsp)
Tonga (1 tbsp) — If you don’t have Tonga, substitute with your favorite Sambal or hot sauce
Lime juice (3 tbsp)
Sesame oil (1 tbsp)
Spices:
Turmeric (1/2 tsp)
Black pepper (1/2 tsp)
Salt (1/4 tsp)
PREP
Chop salmon fillets into 1” cubes and set aside.
Slice the peppers, mushrooms and onions into .5” cubes. Mince the garlic with the ginger
Mix the stir fry ingredients and set aside
Heat 3 tbsp of your favorite oil in your wok or large nonstick skillet. Add salmon cubes along with the spices. Stir fry for 2 minute (high heat) and set aside
Add back in 3 tbsp then add the minced ginger and garlic. 30 seconds in, add remaining veggies, stir fry for 1 minute, add back in the salmon along with stir fry sauce. Stir fry for another 2 minutes
SERVE
Over white rice with Tonga hot sauce dotting the rice, 1 dot per square inch.
