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Ingredients:

Serves 1
 
What you need:
50g (13/4 oz) easy-cook rice
1 carrot, grated
2 tsp Lea & Perrin’s Root Ginger Sauce or 1 teaspoon grated fresh root ginger
1 tsp sesame oil
1/2 red pepper, de-seeded and cut into strips
100g (31/2 oz) broccoli florets
1 tsp garlic puree
a few drops of Tabasco sauce
2 spring onions, sliced
125g (41/2 oz) salmon fillet, cut into strips
1 tsp fish sauce (optional)
1 tsp soy sauce

How to prepare:

Cook the rice according to the instructions. Drain and stir in the carrot and ginger sauce. Cover and keep warm.
Meanwhile, heat the oil in a non-stick pan or wok.
Add the pepper and broccoli and stir-fry over a high heat for 2 minutes.
Add the garlic, Tabasco and spring onions. Stir-fry for a further minute.
Add the salmon, fish sauce, if using, and soy sauce. Cook for 2 minutes, then serve on the bed of rice.

Cook’s tip:
Orange goes well with both salmon and ginger, so for a special occasion, add the segments of a small orange to the rice, just before serving.

Variation:
Chicken, turkey and pork strips all work well in place of salmon, just omit the fish sauce. The Points per serving will be 3 for chicken, 61/2 for turkey and 6 for pork.

Per serving: 550 calories

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