Asian Fish And Vegetable Wrap

• 1/3 cup oyster sauce
• 2 tablespoons orange marmalade
• 2 tablespoons soy sauce
• 2 teaspoons orange zest
• 4 teaspoons grated fresh ginger
• 2 teaspoons cornstarch
• 2 tablespoons olive oil, divided
• 1 tablespoon minced garlic
• 1 cup thinly sliced green bell pepper
• 2 cups firmly packed shredded cabbage
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 lb salmon fillet, cut into 1 inch cubes
• 1 teaspoon Chinese five spice powder
• kosher salt
• pepper
• 1 1/2 cups cooked long-grain rice, warm
• 1/2 cup chow mein noodles
• 4 (10 inch) flour tortillas

1. In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
2. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
3. Add the garlic; saute for 30 seconds.
4. Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
5. Add in the oyster sauce mixture and stir to combine.
6. Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
7. Clean out the skillet and return to the stove.
8. Add in the remaining 1 tablespoon olive oil over medium-high heat.
9. Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
10. Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
11. Add the vegetables and rice to the salmon; stir gently.
12. Fold in the chow mein noodles; season with additional salt and pepper if desired.
13. Spoon mixture onto each tortilla; roll-up/wrap burrito style.
14. Serve immediately.

oyster sauce, orange marmalade, soy sauce, orange zest, ginger, cornstarch, olive oil, garlic, green bell pepper, cabbage, water chestnuts, salmon fillet, spice powder, kosher salt, pepper, rice, mein noodles, flour tortillas

Taken from www.food.com/recipe/asian-fish-and-vegetable-wrap-58591 (may not work)