Ingredients

• 1 1/2 lbs skinless salmon fillets, cut into 1 1/2 inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 lbs asparagus, trimmed and cut into 2 inch pieces
• 1 medium red pepper, thinly sliced
• 3 green onions, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 clove garlic, crushed
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 3/4 cup water

Instructions

1. Heat non-stick skillet or wok over medium-high heat until hot.

2. Add fish and sprinkle with salt and pepper.

3. Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.

4. Transfer fish to platter and keep warm.

5. To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.

6. Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.

7. Add soy sauce mixture to vegetables and bring to boil.

8. Boil for 1 minute, stirring constantly.

9. Spoon vegetable mixture over fish and toss gently to coat.

10. Serve!