Serves: 2
Total Calories: 403

6 eggs, large or extra-large
salt and ground black pepper to taste
1/4 teaspoon hot pepper sauce
6 ounces skinless salmon fillet, cut into bite-size pieces
1/2 lime, juiced
1 tablespoon vegetable oil
2 scallion, trimmed and thinly sliced
1/4 cup Chinese oyster sauce

In a medium bowl, mix the eggs, salt, pepper, and hot sauce. Toss the salmon with the lime juice in a separate bowl.

Heat the oil in a large wok over medium-high heat until smoking. Add the salmon and stir-fry until browned and almost cooked through, about 2 minutes. Remove from the wok.

Reduce the heat to low. Add the eggs to the wok and scramble until half set. Add the scallion and salmon pieces and continue to cook until the eggs are fully set but still creamy. Spoon onto a platter and drizzle with oyster sauce to serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 403
Calories from Fat: 220

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