Asian-Style Salmon Stir-Fry

Combine 2 tablespoons of the oyster sauce, the rice wine vinegar, ginger, soy sauce, and half of the garlic in a bowl. Add the fish cubes and mix to coat them in the mixture. Cover the bowl and refrigerate for 30 minutes or up to 2 hours.

Heat 2 teaspoons of the cooking oil in a wok or skillet over medium-high heat. Add the remaining garlic to the skillet and cook for 30 seconds, stirring constantly.

Add the bean sprouts, snow peas, green onions, and bell pepper to the wok. Cook, stirring constantly, for 2 minutes or until the vegetables are the desired doneness.

Add the remaining oyster sauce, the sesame oil, sugar, and black pepper to the wok. Mix well, then remove the vegetables from the wok and set aside.

Drain the marinade from the fish. Add the remaining cooking oil to the wok. When hot, add the fish and cook, stirring constantly, for 4 minutes or until cooked through. Add the vegetables back to the wok and mix gently. Cook long enough to heat through then serve the salmon stir-fry immediately.