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Ingredients

  • 1 can BRUNSWICK® PINK SALMON (213g)
  • 1 tbsp. vegetable oil
  • 3 tbsp. soy sauce
  • 2 tbsp. water
  • 2 tbsp. Asian stir-fry seasoning
  • 1 tbsp. oyster sauce
  • 1 clove of garlic, chopped
  • 1 tbsp. fresh ginger, chopped
  • 4 cup raw mixed vegetables, chopped

Directions

  • In a large skillet over medium heat add oil and BRUNSWICK® PINK SALMON. Cook until heated. Remove from skillet and set aside.
  • In a small bowl, whisk together soy sauce, water, Asian stir-fry seasoning, and oyster sauce.
  • If needed add more oil to the hot skillet. Add garlic and ginger. Sauté for one minute. Add the vegetables. Cook for 5 minutes. Add the sauce mix and cook 2 more minutes. Stir in Salmon.

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