Green wok vegetables with salmon

This dish is also delicious with grilled meat or poultry. The pak choi can be substituted for spring cabbage, Savoy cabbage or Chinese leaves.

Ingredients

• 4 x 130g salmon fillets
• 1tbsp sesame seeds
• 2tbsp vegetable oil
• 2 yellow peppers, cut into thin strips
• 1 clove garlic, finely chopped
• 1 large or 4 small pak choi, roughly chopped
• 125g sugar snap peas, halved lengthways
• 1tsp ground ginger
• 2 chillies, cut into thin strips
• 2tbsp Kikkoman Less Salt Soy Sauce
• 1tbsp honey

Method

Grill the salmon steaks until cooked through.

Toast the sesame seeds in a dry pan and put them to one side.

Heat the oil in a large frying pan or wok. Stir-fry the pepper and garlic for 2 minutes.

Add the pak choi, sugar snaps, ginger and chilli and fry for a further 2 minutes.

Add the soy sauce, bring to the boil and stir in the honey. Serve the vegetables with the grilled salmon.