---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hunan Style Salmon Chili
 Categories: Chili, Salmon, Chinese
      Yield: 4 Servings
 
      2 tb Soy sauce
      1 tb Chinese oyster sauce
      2 ts Oriental chili paste
      2 ts Tomato paste
      1 c  Clam juice
      3 tb Corn starch
    1/4 ts Sugar
      1 lb Salmon filet;
           - boned, skined, cubed
      2 tb Chili powder
    1/4 c  Peanut oil
    1/2    Lemon; for juice
      2    Scallions; chopped
      2 cl Garlic; minced
      1    Fresh ginger piece (1");
           - minced
    1/2 c  Pumpkin seeds; toasted
      4 c  Cooked rice; hot

  In a bowl, whisk together the soy sauce, oyster sauce, chili paste,
  tomato paste, clam juice, 2 ts corn starch, sugar, and lemon juice.
  Set aside.

  Toss the salmon in the remaining corn starch mixed with the chili
  powder. Heat a large wok until smoking. Add the peanut oil and
  gently stir fry the salmon, in 2 batches, until its surface is
  lightly browned and crisp, about 2 minutes. Remove the salmon with
  a slotted spoon to a strainer or colander to drain. Pour off all
  but a thin film of the oil.

  Add the scallions, garlic, and ginger root and stir fry 10 seconds.
  Return the salmon, add the reserved liquid, and simmer until
  lightly thickened. Toss in the pumpkin seeds. Serve over rice.

  Recipe by Irwin E. Solomon

  Recipe FROM: Philly Inquirer
 
-----