Asian Fish and Vegetable Wrap

Name: Asian Fish and Vegetable Wrap
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 serving(s)
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 pepper; 2 cups firmly packed shredded cabbage; 1 (8 ounce) can water chestnuts, drained and sliced; 1 lb salmon fillet, 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

Submitted by ratherbeswimmin

"We eat a lot of wraps and this is one of my favorites."

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Ready In:: 38mins
Ingredients:: 18
Serves:: 4

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 pepper
2 cups firmly packed shredded cabbage
1 (8 ounce) can water chestnuts, drained and sliced
1 lb salmon fillet, 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; sauté 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.

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Reviews

This was really good! The orange flavor from the marmalade and zest gave it a really interesting flavor (in a good way). I followed the recipe as directed, except that I accidentally left out the water chestnuts. This made 6 wraps for us rather than 4, but the tortillas may have been smaller than called for in the recipe (ours were "tortilla-sized", which I think was less than 10 inches). We still have some of the salmon left over, too, so I might not use a full lb. of it next time I make this. Thanks for sharing this recipe!

Aunt Cookie