Stir-fried Shrimp and Salmon with Vegetables

There are many easy and practical ways to prepare homestyle, stir-fried dishes. I went out with my friend yesterday, and we ordered stir-fried shrimp with vegetables.  It gave me an idea to copy cat that recipe for my family meal that evening. The stir-fried sauce does not have to be Chinese, but any kind of ready-made sauce on the market will work with this recipe. I like to make my own stir-fried sauce at home because it is easy and a healthier choice with no MSG or other chemicals to preserve the sauce that I do not know about. The only main ingredient used to create the stir-fried sauce at home is a good broth. It does not matter if it is a vegetable, kelp, or chicken broth as long as it is tasty, and this dish will be done. The frequent visitors to my blog will realize that I follow my principal of easy and healthy cooking.  I believe life is too short for humans to make it more complicated. Let us enjoy a healthy and happy life with a simple meal.

Ingredients:

One 6 oz. salmon fillet, cubed

12 shrimp, shell removed

1 tsp each of wine, soy sauce, and cornstarch

Stir-fried sauce ingredients:

1/2 cup kelp broth

1 tsp salt

1 tbs soy sauce or fish sauce

1 tsp honey or sugar

1/4 tsp black pepper

1 tsp shaoxing wine or dry sherry

1 tsp hoisin sauce

1 tbs cornstarch

Vegetables:

4 cups total combination of cabbage, carrots, broccoli, Napa cabbage,

2 mushrooms, quartered, and a handful of bean sprouts

Others:

2 tbs peanut oil or coconut oil

1 garlic clove, minced

1/2 cup white onions

2 green onions, sliced

Serve with hot cooked rice

Directions:

In a bowl, add shrimp and fish. Add the wine, soy sauce, and cornstarch. Mix well and marinate shrimp and fish for 1 hour.

Combine the stir-fried sauce ingredients and mix well (adjust the seasoning to your liking with more or less sugar or soy sauce).

Vegetables used are up to each cook and which are available.

Bring a small pot of water to boil and blanch the cabbage, broccoli, and carrots for 1 minute and drain.

Heat one tablespoon of oil in a wok until smoking. Add fish and shrimp in one layer.  Let cook without disturbing for 1 to 2 minutes on each side. 

 Remove and place in a bowl.

Add the other tablespoon of oil into the same wok. Add the white onions, garlic, and cook until fragrant (about 30 seconds). Add mushrooms if using. Stir and cook for 2 minutes.

 Add blanched vegetables and Napa cabbage, if using (because this vegetables cook very quickly) and mix well. Cook for 1 or 2 minutes.

Add sauce and bring to boil. Return the cooked shrimp and fish. Make a quick stir to combine.

 Add bean sprouts and green onions, and stir to combine with the rest of the ingredients now in the wok. Adjust the seasoning again at this time.

It is now ready to serve.