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Stir fried salmon & asparagus with ginger and chilli
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230g asparagus, trimmed and cut into 3cm lengths
1 tbsp Cooks’ Ingredients Light Soya Sauce
1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
½ tbsp sunflower oil
260g pack 2 Scottish salmon fillets, skin removed and cut into 2-3cm cubes
15g ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
1 red chilli, sliced
4 salad onions, cut
into 2cm chunks
250g pack microwaveable wholegrain rice
1. Place the asparagus in a mixing bowl, cover with just-boiled water from the kettle and leave for 2 minutes, then drain thoroughly. Mix the soya sauce and rice wine with 1 tbsp cold water in a small bowl. Set aside.
2. Heat the oil in a wok or large nonstick frying pan over a high heat. When smoking hot, add the salmon, ginger and garlic and stir fry for 2 minutes. Add the chilli and salad onions and fry for 1 minute more, then finally the soya sauce and rice wine. Bubble for 1 minute, then add the asparagus and fry together for 1-2 minutes more, or until the salmon is cooked through and opaque and the asparagus is tender.
3. Meanwhile, cook the rice according to pack instructions and divide between 2 plates. Top with the stir fried salmon and asparagus
and serve immediately.
Cook’s tip Asparagus is high in folic acid, which helps your immune system to function. When asparagus isn’t in season, you can get your folic acid from Tenderstem broccoli, green beans or mangetout.
Typical values per serving:
212μg folic acid/1 of your 5 a day/high in folic acid
This recipe was first published in June 2021.