Smoked salmon and vegetable stir-fry


  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, crushed
  • 1 long green chilli, seeded and sliced
  • 100 g (3½ oz) green beans, trimmed
  • 100 g (3½ oz) baby carrots, trimmed
  • 100 g (3½ oz) French shallots (eschalots), halved
  • 100 g (3½ oz) asparagus spears, trimmed and cut into short lengths
  • 100 ml (3½ fl oz) dry sherry
  • 125 g (4 oz) smoked salmon, sliced
  • 1 tablespoon salt–reduced soy sauce
  • ½ teaspoon caster (superfine) sugar
  • 250 g (8 oz) mixed salad leaves


  1. Heat the olive oil and sesame oil in a wok or large non–stick frying pan over medium heat.
  2. Add the garlic and chilli and stir–fry for 1 minute.
  3. Add the beans and carrots and continue to stir–fry for 1–2 minutes, or until just tender.
  4. Add the French shallots and asparagus to the wok and continue to stir–fry for 1 minute, then add the sherry, cover, and cook for a further 1 minute.
  5. Add the smoked salmon to the wok, cover, and cook for 1 minute, then add the soy sauce and sugar and stir well to combine and heat through.
  6. To serve, arrange the salad leaves on serving plates and spoon some of the salmon and vegetables over the top.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes


Source: Low Fat No Fat Asian Cooking
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