Ingredients:
1/3 cup oyster sauce
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 teaspoons orange zest
4 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 cup thinly sliced green bell peppers
2 cups firmly packed shredded cabbage
1 (8 ounce) cans water chestnuts, drained and sliced
1 lb salmon fillets, cut into 1 inch cubes
1 teaspoon Chinese five spice powder
kosher salt
pepper
1 1/2 cups cooked long-grain rice, warm
1/2 cup chow mein noodles
4 (10 inch) flour tortillas
Directions:
In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
Add the garlic; saute for 30 seconds.
Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
Add in the oyster sauce mixture and stir to combine.
Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
Clean out the skillet and return to the stove.
Add in the remaining 1 tablespoon olive oil over medium-high heat.
Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
Add the vegetables and rice to the salmon; stir gently.
Fold in the chow mein noodles; season with additional salt and pepper if desired.
Spoon mixture onto each tortilla; roll-up/wrap burrito style.
Serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 38 min.