Radio Shows
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Radio Show April 19, 2024
Fri, Apr 19, 2024 -
Radio Show April 12, 2024
Sat, Apr 13, 2024 -
Radio Show April 5, 2024
Sat, Apr 06, 2024 -
Radio Show March 29, 2024
Sat, Mar 30, 2024 -
Radio Show March 22, 2024
Fri, Mar 22, 2024
The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to your liking by adding more apricot preserves or rice vinegar - the sweet and sour parts.
Heat oil in a wok or skillet over medium-high heat. Add green onions, ginger and garlic. Cook for 1 minute. Add salmon fillets and lightly brown on both sides, about 3 minutes per side. Add cut carrots, zucchini and bell pepper. Cook for 1 minute. Add soy sauce, fish or chicken broth, vinegar, apricot preserves and cornstarch mixture. Add pineapple and return fish to the pan to warm. To serve, place fish, vegetables and sauce over rice.