Minted Salmon & Asparagus Stirfry Recipe from GourmetFoodPlaza.com

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Minted Salmon & Asparagus Stirfry
This recipe is from Kim Nguyen, Kim keeps a busy schedule: she raises four children, is an active member of the BC Vietnamese Fisherman's Association and works as a translator. Kim arrived in Canada in 1980 where she met her husband, a gillnetter. Kim's time saving recipe is a treat any time.
Serves 4
2 tbsp	Asian fish sauce*
2 tbsp	oyster sauce*
2 tbsp	water
2 tsp	brown sugar
1	fresh red chili, seeded and minced
2 tbsp	olive oil
1 1/2 lbs	salmon fillet, skin on, cut into 4 pieces
2	garlic cloves, minced
1 bunch	thin asparagus, cut into 1” pieces
1/2 cup	chopped fresh mint

-	In a small bowl whisk together the fish sauce, oyster sauce, water, sugar, and chili, set aside.
-	Heat the oil over medium-high heat in a wok or large skillet.
-	Place salmon in hot oil and sprinkle with garlic, cook 1 minute, turn and cook 2 more minutes.

-	Add the cut asparagus and reserved sauce mixture, bring to a boil, cover, reduce heat to medium and simmer for 3–5 minutes until salmon just flakes and asparagus is crisp-tender.
-	Stir in mint and serve.

-	Preparation time: 15 minutes
-	Cooking time: 10 minutes

-	*Available at Asian markets or the Oriental food section of most large supermarkets.

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