PHILLY.INQUIRER
2 tb Soy sauce
1 tb Chinese oyster sauce
2 ts Oriental chili paste
2 ts Tomato paste
1 c  Clam juice
3 tb Cornstarch
1/4 ts Sugar
1 lb Salmonfilet,boned,skined
Cubed
2 tb Chili powder
1/4 c  Peanut oil
1/2    Lemon,for juice
2    Scallions,chopped
2 cl Garlic,minced
1    Inch ginger root minced
1/2 c  Pumpkin seeds,toasted
4 c  Hot cooked rice

IRWIN E.SOLOMON

In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato
paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set
aside..
Toss the salmon in the remaining cornstarch mixed with the chili
powder.Heat a large wok until smoking.Add the peanut oil and gently stir
fry the salmon,in 2 batches,until its surface is lightly browned and
crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer
or colander to drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir fry 10 seconds.Return
the salmon,add the reserved liquid and simmer until lightly thickened.Toss
in the pumpkin seeds.Serve over rice.Makes 4 servings…