Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
2 tb Soy sauce 2 tb Chili powder
1 tb Chinese oyster sauce 1/4 c Peanut oil
2 ts Oriental chili paste 1/2 Lemon,for juice
2 ts Tomato paste 2 Scallions,chopped
1 c Clam juice 2 cl Garlic,minced
3 tb Cornstarch 1 Inch ginger root minced
1/4 ts Sugar 1/2 c Pumpkin seeds,toasted
1 lb Salmonfilet,boned,skined 4 c Hot cooked rice
Cubed

----------------------IRWIN E.SOLOMON---------------------------

In a bowl,whisk together the soy sauce,oyster sauce,chili
paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and
lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed with the chili
powder.Heat a large wok until smoking.Add the peanut oil and gently
stir fry the salmon,in 2 batches,until its surface is lightly browned
and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a
strainer or colander to drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir fry 10
seconds.Return the salmon,add the reserved liquid and simmer until
lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4
servings...

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