---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chili, Salmon, Chinese
       Yield: 4 servings
       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
       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...