Ingredients
1 kg salmon fillet
1 large orange bell pepper
250 g broccoli florets
1 medium onion
3 spring onions
2 tbsp SIDS CHILLI & LIME OIL
MARINADE:--
6 tbsp GF soy sauce
2 tbsp sesame oil
2 tbsp brown sugar
1 tbsp fresh ginger
Directions
Whisk SIDS CHILLI & LIME OIL and all the stir-fry sauce ingredients in a medium-size bowl until combined. Set aside.
Cut the bell pepper into strips and the broccoli into bite-sized pieces. Slice the onion into half rings and chop the spring onion. Slice the salmon fillet into bite-size pieces.
Preheat a wok or a large pan with 1 tbsp of oil. Add veggies (except spring onion) and cook them on medium-high heat until golden brown. Remove and set aside.
Add 1 tbsp of oil and salmon in the same wok or pan and cook each side until golden brown.
Return the veggies and spring onions back to the pan. Pour the sauce in and toss all the ingredients together. Cook on LOW for 2-4 minutes until the sauce slightly thickens.
Serve with your favourite sides and enjoy.
