Salmon Stir Fry
A low fat alternative to Chinese egg noodles in a stir fry is to use rice noodles. You can either buy them dry and cook them briefly in boiling water or ready cooked – what’s called straight to wok.
A fillet of salmon, preferably organic, cut into large pieces
A red chilli, deseeded and chopped
A piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
4 spring onions, sliced
A punnet of shiitake mushrooms, cleaned and halved
1 -2 heads broccoli
2 heads of pak choi
Using a large pan or wok, heat 1 tablespoon of groundnut oil. Throw in the chilli, garlic, ginger and spring onions for a few seconds before adding the salmon pieces. Allow the fish to cook for a couple of minutes on one side and then turn. Add the shiitakes and the broccoli and cook for another couple of minutes until the fish is cooked and the vegetables are softening. Add the pak choi and let it wilt. Finally add the noodles and mix in well, taking care not to crush the fish.
You can add a splash or two of soy sauce if you like. You can of course use any vegetables that you like in the stir fry.