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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.

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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