Ginger, soy, & sesame sauce
- 25g fresh ginger
- 2 cloves garlic
- 1 small red chilli
- 80g caster sugar
- 1 spring onion (cut 1cm rounds)
- 200ml light soy sauce
- 1 tsp sesame oil
Method:
- Finely chop ginger, garlic & chilli.
- Stir together with the other ingredients
Stir fry ingredients
- 200g fresh salmon cut into 3cm chunks
- 6 button mushrooms (quartered)
- 1 zucchini (sliced into 1cm rounds)
- 6 cherry tomatoes (whole)
- Eggplant (6 cubes 2cm)
- 1 bunch bok choy (separated leaves)
- ½ cup oil for frying
- Garnish: coriander, toasted sesame seeds, lemon or lime cheek
Method:
- In a wok heat oil till smoking hot
- Quickly stir fry salmon till evenly browned (approx. 40 seconds)
- Remove salmon and set aside
- Keeping the wok hot add eggplant, mushroom, zucchini & stir fry
- Add sauce & bring to boil
- Add cherry tomatoes, bok choy & salmon
- Gently mix and serve
Garnish with fresh coriander, toasted sesame & lemon, or lime cheek
Serve with steamed rice
