Oriental Red Salmon and Vegetable Stir Fry
Preparation time is 20minutes
Cook time is 18minutes
Total time is 38minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
20 Ingredients
Number of servings
4
- 400grams red salmon, drained (skin and bones removed)
- 200grams angle cut peeled sweet potato slices
- 200grams carrots, peeled and angle cut
- 200grams brown onions, peeled and sliced
- 3 stick celery, washed and angle cut
- 300grams broad beans
- 300grams bean shoots
- 300grams sliced field or swiss mushrooms
- 1 lemon, juiced and zested
- 2teaspoons ginger, minced
- 2teaspoons chilli, minced
- 2teaspoons garlic, minced
- 2tablespoons vietnamese mint, roughly chopped
- 1/2 cup ponzu sauce
- 1/2 green capsicum, deseeded and angle cut
- 1/2 cup vegetable stock
- 1 bunch broccolini, washed and angle cut
- 1/2 yellow capsicum, deseeded and angle cut
- 150grams bean shoots extra
- 1/2 cup spring onions, washed and finely chopped
Description
A really tasty and filling dish.
Method
Step 1 of 8
Steam the carrots, sweet potato and broad beans for 8 minutes, set aside.
Step 2 of 8
Steam the cut broccolini for 3 minutes, remove lid and set aside
Step 3 of 8
In a Dutch oven or wok, sauté the onions, celery with the chilli, ginger, garlic, lemon juice and zest ponzu sauce. Cook for 4 minutes.
Step 4 of 8
Stir through the carrots, broad beans and sweet potatoes and mushrooms , being careful not to mush them! Cook a further 2 minutes.
Step 5 of 8
Add yellow and green capsicum and Vietnamese mint, gently mix over medium heat, for a minute only.
Step 6 of 8
Gently stir in broccolini.
Step 7 of 8
Lastly stir through boiling stock, salmon and been shoots, heat through and serve immediately.
Step 8 of 8
Top with extra bean shoots and finely chopped spring onions to serve.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.