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Stir Fry Salmon and Vegetables with Multi-Grain Medley

Yield: 4-8 servings 1x
Prep: 20 minsCook: 20 minsTotal: 40 minutes
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Ingredients

  • 1/4 cup soy sauce
  • 1/2 cup chicken stock
  • 1 teaspoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons corn starch
  • 1/4 cup peanut oil divided
  • 1 tablespoon fresh garlic, finely minced
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons scallions diced (white bottoms but save tops for garnish)
  • Pinch red pepper flakes
  • 2 small or one medium carrot, cut on the bias into thin slices (about 3 ounces)
  • 1/4 cup chicken stock, divided
  • 6 ounces fresh broccoli florets
  • I red bell pepper cut into one inch pieces, about 4 ounces
  • 1 1/2 pounds fresh thick cut salmon, cut into two inch cubes (no skin)
  • 1 cup frozen green peas, thawed
  • 1/2 cup unsalted roasted peanuts
  • 3 bags Minute®Multi-Grain Medley
  • 2 1/2 cups chicken stock (to cook the Minute®Multi-Grain Medley)

Instructions

  1. Start by preparing the finishing sauce. Place a small sauce pan over medium heat and place soy sauce, chicken stock, rice vinegar, sugar and sesame oil. Heat the mixture just to hot. Mix corn starch with a little water to form a slurry and add to sauce. Stir to thicken, remove from heat and set aside.
  2. Have a large bowl standing by.
  3. Start the rice now and let that cook while you prepare the stir fry. Follow box instructions for three packages of the rice medley and 2 ½ cups of stock.
  4. Heat a wok to high and add one tablespoon of the peanut oil. Once smoking hot, add garlic, ginger, scallions and pepper flakes and toss and stir continually for about two minutes.
  5. Add carrots and stir fry one minute then add two tablespoons of chicken stock. Stir and toss for one to two minutes until tender but crisp then remove to the waiting bowl.
  6. Heat wok back up and add one more tablespoon of oil and once smoking hot, add broccoli. Stir fry for one to two minutes then add two tablespoons of chicken stock and stir fry for one more minute then add to bowl.
  7. Add just a few drops of peanut oil to hot wok and add red bell pepper pieces. Stir fry about two minutes then add to bowl.
  8. Add one more tablespoon of oil and once smoking hot, add half the salmon one piece at a time, spacing apart. Cook for about a minute and a half, then flip and cook for another minute and a half. Transfer to the bowl and repeat with the remaining oil and salmon.
  9. After the second batch of salmon is in the bowl, add the sauce to the wok along with the peas and peanuts. Heat just to hot then add the cooked food from the bowl and gently toss to combine, being careful not to break the salmon pieces up.
  10. Heat just to hot then serve over Multi-Grain Medley with the chopped scallion tops sprinkled over each portion.

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