Serves 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
1 tbsp sherry or wine vinegar
1 tbsp sweet chilli sauce
finely grated rind and juice of 1 small orange
1 tbsp freshly grated root ginger
2 tsps cornflour
1 tsp Chinese five spice powder
1 tbsp wok oil or vegetable oil
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
1 orange or green pepper, deseeded and finely sliced
¼ cucumber, deseeded and sliced
1 bunch spring onions, trimmed and sliced
100g (4 oz) bean sprouts
1 tsp sesame seeds
• Drain the salmon, remove the skin and bones if wished and then use a fork to break the salmon into large chunks. Set aside
• In a small jug or bowl, mix together the vinegar, chilli sauce, orange juice and ginger. Add the cornflour and five-spice powder, stirring to blend
• Heat the oil in a wok or very large frying pan, then add all the vegetables and stir fry over a high heat for about 5 - 6 minutes, or until cooked, yet still crunchy
• Stir the cornflour mixture, then add it to the vegetables and cook for a few moments until slightly thickened. Add the salmon chunks and stir them through gently. Ladle the stir-fry into warmed bowls and serve immediately, sprinkled with sesame seeds
Cook’s tips: To save time you could use your choice of fresh or frozen ready-prepared stir fry vegetables