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As with  my other stir-fries, you  can replace the fish with  any  kind  of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Ginger Salmon Stir-Fry with Chinese Broccoli

Ingredients

• 210 g salmon fillet, cut into bite-sized pieces
• 2 cloves garlic, thinly sliced
• 2 cm piece ginger, grated
• 2 tablespoons reduced-salt soy sauce
• 2 teaspoons vegetable oil
• 1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
• 1 medium red capsicum, thinly sliced
• 6 medium shallots, cut into 5 cm lengths

Method

1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.
2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.
3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.
4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.
5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.
6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.