Asparagus and Salmon Stir Fry with Ginger

Ingredients

2 tsp sesame oil
4 skinless salmon portions, cut into 2 cm pieces
1 red onion, cut into thin wedges
2 bunches asparagus, woody ends trimmed, cut into 5 cm lengths
5 cm-piece ginger, peeled, cut into matchsticks
1/4 cup (60mL) oyster sauce
2 Tbs black bean sauce
2 Tbs Chinese cooking wine
1 bunch baby bok choy, halved lengthways
200 g edamame or broad beans, thawed, peeled

Method

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.

Add the remaining oil to the wok or pan. Add the onion, asparagus and ginger and stir-fry for 2 minutes 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 minutes or until the bok choy just wilts.

Divide the salmon mixture evenly among serving bowls. Season to serve.

Credits: Coles

Photo Credits: Coles