Asian Fish And Vegetable Wrap Recipe

Name: Asian Fish And Vegetable Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
2
In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
3
Add the garlic; saute for 30 seconds.
4
Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
5
Add in the oyster sauce mixture and stir to combine.
6
Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
7
Clean out the skillet and return to the stove.
8
Add in the remaining 1 tablespoon olive oil over medium-high heat.
9
Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
10
Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
11
Add the vegetables and rice to the salmon; stir gently.
12
Fold in the chow mein noodles; season with additional salt and pepper if desired.
13
Spoon mixture onto each tortilla; roll-up/wrap burrito style.
14
Serve immediately.

1074

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cup oyster sauce, 2 tablespoons orange marmalade, 2 tablespoons soy sauce, 2 teaspoons orange zest, and more.

Yes, Asian Fish And Vegetable Wrap falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Fish And Vegetable Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions