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.
SERVES 2 PREPARATION 15 mins COOKING 10 mins
- 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
- Combine the salmon, garlic, ginger and half the soy sauce in a bowl.
- 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.
- 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.
- Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.
- Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.
- Divide the stir-fry between bowls and scatter with coriander leaves to serve.
Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.
Nutrition info (per serving):
Recipe from the book Get Real!: Inspiring Stories and Lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen, published by Viking, RRP $24.99.
What’s Michelle’s favourite foodie treat? Read our Q&A with Michelle and find the answer here.