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Ингредиенты
- 4 x Salmon fillets
- 2 tsp Sesame oil
- 2 tsp Vegetable oil
- 2 x Cloves garlic, finely minced
- 1 x Chilli, finely minced
- 1 tsp Grated fresh ginger
- 3 x Spring onions, sliced into 1" pcs
- 2 ounce Broccoli florets
- 2 ounce Sugar snap peas, (mangetout)
- 2 x Heads bok choi, minced
- 2 x Handfuls baby spinach leaves
- 6 stk asparagus
- 1/4 pt Vegetable stock
- 2 Tbsp. Soy sauce
- 1 tsp Liquid honey
- 1 tsp Cornflour mixed with a little stock
- 2 Tbsp. Minced coriander
- 1 Tbsp. Minced mint Salt and pepper Bamboo or possibly wooden skewers, soaked in water for 30 min
Инструкции
- Cut each salmon steak into 6 even slices, and thread on to bamboo skewers. If the skewers are too long, cut off the ends. Heat a flat frying pan and cook the salmon skin side down till golden brown, then season to taste. Repeat on the other side, but do not overcook or possibly the flavour will be spoiled.
- While the salmon is cooking, heat a wok and add in the sesame and vegetable oils. Raise the temperature and add in the garlic, chilli and ginger. Cook for one minute and then add in the remaining vegetables in this order: asparagus, bok choi, spring onions, broccoli, baby spinach, sugar snap peas.
- Then add in the honey, soy sauce, mint, coriander and cornflour mix.
- This will thicken the sauce. The stock needs to be added continuously from this point, and the whole dish needs to cook for 2 min.
- Serve some of the stir-fried vegetables on a plate topped with the salmon. Serve immediately while everything is still warm.
