1    Onion, cut into thin wedges

    1/2    Green, red or yellow pepper,

           -sliced
     12    Snow peas

    1/2 ts Finely chopped fresh ginger

      1 sm Cloved garlic, minced

           1 7.5 oz can salmon

    1/4 c  Chicken or fish stock

    1/4 c  Orange juice

      1 tb Lemon juice

      1 ts Cornstarch

    1/4 ts 5 spice powder, optional

    1/4 c  Sliced almonds

  hot cooked rice
  Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup
  microwaveable casserole.  Cover and microwave on high for 3-4 minutes or
  until softened. Stir or shake dish once part way through cooking. Meanwhile
  drain salmn juices into a small dish and add stock, orange juice, lemon
  juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno,
  discarding bones. Stir sauce mixture into vegetables. Cover and microwave
  at high for 2-3 minutes or until mixture comes to a boil and thickens
  slightly.  Stir at least once during cooking. Add salmon and microwave,
  covered, on high for 1 minutes or until heated through. Garnish with
  almonds and serve over rice.
  Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens