2020-03-01 The Australian Womens Weekly Food

SALMON & VEGETABLE

STIR-FRY

PREP + COOK TIME 15 MINUTES

SERVES 4

500g skinless salmon fillets, cut

into bite−sized pieces

1 tablespoon light soy sauce, plus

1 tablespoon extra

800g frozen vegetable stir−fry mix

2 tablespoons oyster sauce

Steamed rice or noodles, to serve

1 Combine salmon pieces and soy

sauce in a medium bowl.

2 In a heated oiled wok, stir−fry

salmon, in batches, over high heat,

until almost cooked through.

Remove from wok.

3 Reheat wok; stir−fry frozen

vegetable mix until thawed. Drain

vegetables, return to heated oiled

wok; stir−fry vegetables until

tender. Return salmon to wok with

remaining light soy sauce and

oyster sauce; stir−fry until heated

through. Serve with rice or noodles.

“Reserve those ends of green onions you

may normally discard. Thinly slice and

pop in iced water for five minutes, then

use to garnish your next stir-fry.”

Sophia Young, Editorial & Food Director, AWW Cookbooks

AWW FOOD • ISSUE FIFTY EIGHT 75

4 Ingredients