Stir Fried Barley with Salmon and Tofu

Barley is a staple in our household.  We love both pot barley or pearl barley.  We like to add it to salad greens, add it into soup, or make flavoured rice.  This salmon and tofu stir fry is the recipe my 6 year old son loves best that he said he wants to pack for lunch everyday.  It's composed of pressed tofu, salmon and Brussel sprouts.  Feel free to substitute other ingredients that you enjoy.

INGREDIENTS:

2 cups Pot Barley

3.5 cups Water

1 Salmon, deboned (I keep the skin)

3 squares Pressed Tofu

10 pcs Brussel Sprouts

4 Stalks Green Onion

SEASONING:

4 tablespoons Light Soy Sauce

1-2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar (option)

3 tablespoons Ketchup

Salt to taste

DIRECTION:

1. To cook the barley, rinse it with two changes of water; drain.  Combine the barley with the 3.5 cups of water.  Bring it to a boil over high heat and boil until the water is half absorbed.  Cover the pot with the lid and turn the heat to low.  Continuously boil for another 20 minutes and the water is totally absorbed, remove the pot from the heat.  Let it stand for 10 minutes before fluffing it.

2. In a non-stick frying pan, add some oil.  Lay the salmon in it with its skin side down.  Fry it over medium-high heat until the salmon is fully cooked.  Break apart the salmon with a spatula.

3. Add cooked barley, tofu, and brussel sprout. Stir fry until it heats up and then add the seasoning.  Stir fried for another 10 minutes and remove it from the heat.  Serve immediately.