Recipe of the Week
Spicy Salmon
last week: Vegetarian Cauliflower with Carrots
2 weeks ago: Chicken with Cashews

Ingredients (serves 2 or 3):
1 lb uncooked salmon, cut into 1x2 inch squares 5 tbsp oil 1 tbsp finely diced ginger 1 tbsp finely diced garlic 1 tbsp chili sauce with beanpaste 1 tbsp Chinese cooking wine (or red wine)	1/2 teaspoon salt 3/4 cup water 1 stalk finely diced scallion 1/2 tsp sugar 1 tsp corn starch 1 1/2 tsp water

Directions:

(1) Put oil in the wok and turn on medium heat.
(2) After oil is hot, add salmon to the wok. Stir occassionally over heat for 2 1/2 minutes.
(3)Remove salmon from wok and place in bowl. Keep wok over heat and add ginger, garlic and chili sauce.
(4) After you begin to smell the spices, add water and wait for it to come to a boil.
(5) After water comes to a boil, place Salmon back in wok with spices. Add salt and wine. Stir occassionally over medium heat for 4 to 5 minutes.
(6) After Salmon is cooked, take out Salmon and put on a plate, leaving the sauce in the wok.
(7) Mix the corn starch and water together in a small bowl, then add sugar, scallions, and corn starch mixture to the sauce in wok. Stir together.
(8) Pour the sauce from the wok over the salmon, so that sauce covers most of the surface. You're finished!