Asparagus and salmon stir-fry with ginger
This quick salmon stir-fry is packed with crisp greens and rich Asian-style flavours.
Serves
4
Prep
20m
Cooking
10m
Ingredients
- 2 tsp Coles Asia Sesame Oil
- 4 Coles Tasmanian Skinless Salmon Portions, cut into 2cm pieces
- 1 red onion, cut into thin wedges
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
- 5cm-piece ginger, peeled, cut into matchsticks
- 1/4 cup (60ml) Coles Oyster Sauce
- 2 tbs black bean sauce
- 2 tbs Chinese cooking wine
- 1 bunch baby bok choy, halved lengthways
- 200g edamame or broad beans, thawed, peeled
Method
STEP 1
Heat half the oil in a wok or large frying pan over high heat. Add half the salmon and stir-fry for 1-2 mins or until the salmon is light golden. Transfer to a heatproof bowl. Repeat with the remaining salmon.
STEP 2
Add the remaining oil to the wok or pan. Add the onion, asparagus and ginger and stir-fry for 2 mins or until just browned. Return the salmon to the wok or pan with the oyster sauce, black bean sauce and Chinese cooking wine. Bring to the boil. Add the bok choy and edamame or broad beans and stir-fry for 1-2 mins or until the bok choy just wilts.
STEP 3
Divide the salmon mixture evenly among serving bowls. Season to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
