Well we all know what happens after weeks of too much fun. It's time for a laid back chill weekend, keeping it simple in the kitchen.Since I don't really care about football, I was in for the duration. I decided to forego cooking anything too exciting because I had a lot of salmon left over from last week (I froze it... salmon fillets are huge!) and veggies.
The stirfry was calling.
I wasn't much of a cook in college, but one thing my friends and I did a lot was stirfry. It's so easy. Heat some oil in a pan, toss in the veggies and meat. My favorite was always teriyaki.
I don't do stirfrys much anymore, since I've moved on to more complicated and interesting dishes. But it's always good to revisit those old favorites, especially when one finds themselves with a surplus of appropriate vegetables.
It may go without saying, but for anyone whose never tried here's how easy it is to put together a salmon and snow pea teriyaki stir fry.
What you need:
3 tbsps. canola oil
2 cups snow peas
2 cups mushrooms
2 salmon fillets (about the size of a deck of cards), cut into chunks
1/4 cup teriyaki sauce
rice for serving
chow mein noodles for serving
What to do:
Heat canola oil in pan over medium, high heat for several minutes until it gets hot. Toss in the veggies and cook for a few minutes until they start to get soft. Toss in the fish. Add the teriyaki sauce and mix. Serve over rice and garnish with chow mein noodles.
A note on the fish: Fish can get pretty flaky, especially when cut into little pieces and cooked over high heat. I used fish that was still slightly frozen for this. I've read that helps it stay together longer while cooking in stews and soups and such.
