Total Time
40mins
Prep 30 mins
Cook 10 mins

From "Light Bites" Note: Prep time includes 20 minutes for salmon to be left standing -- see first direction.

Ingredients Nutrition

Directions

  1. Wipe and skin the salmon fillet and remove any pin bones. Slice into 1 inch strips, place on a plate and sprinkle with salt. Leave for 20 minutes then pat dry with paper towels and reserve.
  2. Dice bacon (small dice).
  3. Heat a wok over a high heat, then add the oil and when hot, add the bacon and stir-fry for 3 minutes or until crisp and golden. Push to one side and add the strips of salmon. Stir-fry gently fir 2 minutes or until the flesh is opaque.
  4. Pour the chicken or fish stock, soy sauce and Chinese rice wine or sherry into the wok, then stir in the sugar, peas and freshly shredded mint.
  5. Blend the cornflour with 1 tablespoon of water to form a smooth paste and stir into the sauce. Bring to the boil, reduce the heat and simmer for 1 minute or until slightly thickened and smooth.
  6. Serve immediately with hot noodles.

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