Ingredients
- 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
Preparation
- Heat the olive oil and sesame oil in a wok or large non–stick frying pan over medium heat.
- Add the garlic and chilli and stir–fry for 1 minute.
- Add the beans and carrots and continue to stir–fry for 1–2 minutes, or until just tender.
- 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.
- 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.
- To serve, arrange the salad leaves on serving plates and spoon some of the salmon and vegetables over the top.