Orange Almond Stir Fry

This orange almond stir fry is a clever weeknight shortcut that uses the microwave to do what a wok usually handles. Onion, bell pepper, snow peas, ginger, and garlic get softened in a covered casserole dish, then canned salmon joins a sauce made from orange juice, lemon juice, chicken stock, and allspice, thickened with cornstarch.

Canned salmon is the secret to making this so fast. No thawing, no cooking the fish from raw. The salmon juices from the can go right into the sauce for extra flavor, and the flaked meat heats through in a single minute at the end.

The allspice is an unexpected but smart choice. It’s warmer and more complex than the usual ginger-soy combination, and it pairs well with the bright citrus in the sauce. The toasted almonds scattered on top add crunch that the soft vegetables and flaked fish need.

Chef Tips

• Discard the bones when breaking up the canned salmon. They’re edible but the texture puts people off.
• Stir the cornstarch mixture well before adding to the vegetables. Cornstarch settles fast and clumps if not re-mixed.
• Don’t overcook the snow peas. They should still snap, not go limp and army green.
• Toast the almonds in a dry skillet for a minute before garnishing for better flavor and crunch.

Variations

• Use canned tuna or leftover cooked chicken in place of salmon.
• Add a splash of soy sauce to the citrus mixture for a more savory, Asian-forward flavor.
• Serve over noodles instead of rice for a different base.