Made a lovely, low fat, high protein and tasty seafood, vegetable stir fry last night. I thoroughly thawed two salmon steaks and about 250g of frozen Cooke prawns courtesy of Lynas Outlet Store. I then heated a teaspoon of Rapeseed oil in my wok and I added 3 chopped cloves of garlic and some chopped ginger. I then added the salmon and cooked for a minute, before adding the prawns and a sliced lemon. This was cooked for a further minute then removed from the wok.
I then stir fried my chopped vegetables being 1 red pepper, spring onions, asparagus, broccoli and celery for 2 minutes and added pepper and soy sauce to taste. Whilst this was cooking I softened two coils of rice noodles in boiling water. Once softened I added them to the vegetables and cooked off any residual water before adding my seafood, stirred and served. This filled four hungry bellies very well!!