Tender steamed vegetables complement fresh salmon
in this flavourful, traditional Chinese recipe.

Perfect for Le Creuset Cast Iron Wok - Serves 2 as a main course 4 as an appetizer

2 tbsp peanut oil
2 tsp sesame oil
6 scallions, white parts only, sliced thinly
1 garlic clove, chopped finely
1/2 -inch (1 cm) piece fresh ginger, chopped finely
1/4 tsp dried chili flakes
1 small red bell pepper,
de-seeded and sliced thinly
4 oz (125 g) baby corn, sliced horizontally
6 oz (175 g) broccoli florets,cut into bite-size pieces
6 oz (175 g) bok choy, chopped into 1-inch (2 cm) pieces
8 oz (225 g) salmon filet, skinned and cut into 1/2 -inch (1 cm) strips
6 oz (175 g) fresh egg noodles
2 tbsp light soy sauce

Heat the peanut oil in the Le Creuset Wok with 1 tsp of the sesame oil. Stir-fry the scallions, garlic, ginger and chili flakes until they begin to brown and soften.

Add the bell pepper, baby corn, broccoli, bok choy and noodles before covering with
the lid and steaming for 3-4 minutes, or until all the vegetables are tender.

Move the ingredients up to the sides of the wok and add the salmon to the base. Gently stir-fry for about 2 minutes. Mix all the ingredients together, adding the soy
sauce and remaining sesame oil.