Oriental Stir Fried Shark Salad
|Salad oil||3 Tablespoon|
|Boneless skinless shark/Halibut||1 1⁄4 Pound (1 Inch Thick)|
|Minced ginger||1 Tablespoon|
|Celery slices||2 Cup (32 tbs)|
|Edible pea pods||1⁄2 Pound (Ends And Strings Removed)|
|Ramen noodles||3 Ounce (1 Package Omit Seasoning Packet)|
|Oriental sesame oil||2 Tablespoon|
|Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Cilantro sprigs||1⁄2 Cup (8 tbs) (Coriander)|
Place 2 tablespoons salad oil in a wok or 10 to 12-inch frying pan over medium-high heat.
Add fish and ginger; stir-fry until fish is slightly translucent but still moist in center (cut to test), 4 to 6 minutes.
Lift from wok; set aside.
Add remaining salad oil, celery, and peas to wok.
Stir-fry until vegetables are tender-crisp to bite, 4 to 5 minutes.
Remove from heat.
Gently stir in fish, noodles (break into bite-size pieces), sesame oil, soy, vinegar, and cilantro.