4 blocks
Ingredients:
6 ounces fillet salmon (cooked)
1/2 cup canned lentils (warmed)
1 1/3 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 red onion, sliced
1 cup broccoli florets
1/4 cup carrots, cut into matchsticks
1/2 yellow pepper, cored, seeded and sliced
1/2 red pepper, cored, seeded and sliced
1 cup bok choy, sliced on diagonal
1 cup sliced mushrooms
3/4 cup snow peas
1 tablespoon unsweetened rice vinegar
1 teaspoon Worcestershire sauce
Dash Tabasco or other hot-pepper sauce
1/4 cup scallions, sliced on diagonal, optional
Instructions:
Heat a non-stick Wok or deep non-stick pan over high heat until very hot. Add olive oil and swirl to coat bottom of pan. Add garlic, ginger and onions. Quickly sauté stirring ingredients continuously to prevent burning. When lightly browned add in broccoli and carrots, sauté for a couple minutes. Then add in peppers, bok choy and mushrooms. Sauté for another 2 minutes. Add in snow peas, vinegar, Worcestershire sauce and Tabasco. Garnish with scallions. On dinner plate place cooked salmon on top of warmed lentils. Add stir fry vegetables and garnish with a sprinkle of sliced scallions to finish plate.