Stir-fries are an absolute basic in our house. You may not think of using salmon in one, but the high heat and quick cooking result in a nicely seared crust and beautiful rare interior. Luscious!
Salmon stir-fry with gai lan and water chestnuts
2 tsp peanut oil
3 cloves garlic, sliced
227g can water chestnuts, drained and rinsed
1 bunch gai lan, washed, stems coarsely chopped and leaves torn
1 bunch asparagus, cut into 4 cm chunks
250g salmon fillet, skin off, deboned and cut into 3cm cubes
1½ tbsp lemon juice
3 tsp low-salt soy sauce
Put half the oil in a wok or medium frying pan on medium heat, and stir-fry garlic for 3 minutes or until golden.
Remove from wok with a slotted spoon. Increase heat to high. Stir-fry water chestnuts, gai lan stems and asparagus for 4-5 minutes or until just tender, then remove from wok.
Heat remaining oil and stir-fry salmon cubes until browned but still pink inside. Add lemon juice and stir-fry for a further 30 seconds, or until juice has almost evaporated. Remove from wok.
Stir-fry gai lan leaves until they start to wilt, then return all ingredients to wok with the soy sauce and stir-fry until coated. Serve immediately.
- Sydney Morning Herald
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