Ingredients

(Recipe copied from an 'Ocean's' canned salmon advertisement)1 Tbs oil 1.5 tsp. fresh ginger, minced 1.5 tsp. fresh garlic, minced 1.5 cups vegetable stock 2 Tbs Soy sauce or tamari sauce 2 Tbs Brown sugar 1/4 tsp Tabasco sauce 1 Tbs Lemon or lime juice 1 Tbs Cornstarch 1 tsp Sesame oil 2 Tbs Rice wine 1/4 cup oil 2 cans Pink Skinless and Boneless Salmon (170g) (I used pink salmon - still had bones and skin, and tasted fine) 1 cup Imitation crab (optional) 4 cups Asian blend frozen vegetables (thawed, drained) 4 cups cooked rice or noddles Salt and pepper to taste 1. Heat the oil in a small saucepan. Add the ginger and garlic and stir fry for 30 seconds over medium heat to bring out the flavour. Add the stock, soy sauce, brown sugar, Tabasco, sesame oil and lemon juice. Bring to a boil, stirring. 2. Dissolve the corn starch in the rice wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from heat and set aside. 3. Have all ready. Heat the oil in a large skillet over high heat until very hot. Add the vegetables and saute until crisp-tender, about 1-2 minutes. Add the sauce, the salmon and imitation crab (optional) in chunks and season to taste as necessary. Heat through briefly and serve at once over rice or noodles. CHEF's TIP: Garnish with sunflower seeds or cashews for crunch. Substitute your own favorite fresh vegetables if time allows. Serves 4

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