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Ingredients 450g / 1 lb skinless Tartan Quality Mark salmon fillets, cut into strips
1 tsp cornflour
1 tbsp ginger wine
1 tbsp rice wine vinegar
1 tbsp dark soy sauce
2 tbsp sunflower oil
1 bunch spring onions, sliced diagonally
2.5cm/1 inch pieces stem ginger, peeled and coarsely grated
200g / 7oz carrots, cut into strips
1 yellow pepper, sliced
Serves 4 Preparation Time: 5 minutes
Cooking Time: 10 minutes
NUTRITIONAL INFORMATION
308 kilocalories
Carbohydrates : 6 g
Fat : 21g
Omega 3: 8g
Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.
Recipe and image kindly provided by Scottish Quality Salmon.
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Method
Mix together the cornflour, ginger wine, vinegar and soy sauce, with 3 tablespoons cold water.
Heat the oil in a wok or large frying pan until hot, add the spring onions and ginger and cook for 30 seconds. Add the carrots and pepper and stir fry for 3 - 4 minutes. Add the salmon, cook for 3 – 4 minutes.
Add the sauce, stir and cook until the sauce thickens and starts to bubble, the vegetables take on a shine and the salmon is cooked.
Serve with sesame oil-tossed noodles. |
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Ginger Salmon Stir Fry
