280g pack 2 Scottish salmon fillets, skinned and cubed
1 tbsp oil
75g baby corn, shredded lengthways
150g runner beans, cut into thin strips at an angle
4 salad onions, cut into 3cm pieces
235g pack pak choi, sliced
140g pouch Waitrose Black Bean Sauce
250g pouch microwaveable whole grain rice
Chicken & veg pesto pasta
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Total time:
15 minutes
Serves: 2
Ingredients
Method
1. Blanch the salmon in boiling water for 4 minutes, or until just cooked, then drain and set aside.
2. Meanwhile, heat the oil in a large frying pan and fry the baby corn, beans, salad onions and the white parts of the pak choi for 3-4 minutes.
3. Add the salmon, black bean sauce, 50ml water and the green parts of the pak choi and cook for a further 2 minutes. Microwave the rice according to pack instructions and serve with the stir-fry.