Salmon Hot Pepper Stir-fry

Stir-frys are so versatile, healthy and quick.

You can basically used whatever protein you want.

I like to keep fish whole but small portions.

If using meat cut into very thin strips.


 Prepare veg:


Dice a small onion, and 1 round of aubergine

Long thin slice a handful of fresh cauliflower and 3 chestnut mushrooms

Wash a handful of snap peas - leave whole

Drain half a can of butter beans

Soak a handful of dry noodles in a bowl of hot water for 5 minutes

Small dice a thumbsized piece of fresh ginger and 3 garlic cloves.

2 sundried tomatoes from jarred in oil, diced

Method:

Brush wok with oil, heat on high then add onion, cauliflower and snap peas stirring for 5 minutes.

In a small dish mix: 1 tbsp white pepper, 1 tbsp garlic salt, 1 tsp chopped chillis (dried or fresh), 1 tbsp sweet chilli sauce and add evenly to wok. Stir in for 1 minute.

Make a well in the centre of the wok and add a small portion of whole salmon (can use frozen but ensure cooked through before serving). Pour 2 tbsp sweet chilli sauce on top of salmon, add the chestnut mushrooms, drained noodles, sundried tomatoes and butter beans. Add 2 tbsp water around the edge of the wok, not directly onto the food.

Add a lid, turn down heat a couple of settings and leave for 5 minutes.

Serve on a bed of baby spinach and a helping of soy sauce and a sprinkling of butternut squash seeds (brushed with oil and pre-roasted for 10 minutes in 180 fan oven; turned once). Use sesame seeds as an alternate.

You can basically used whatever protein you want. I like to keep fish whole but small portions.

If using meat cut into very thin strips.