No Fish option - replacement is chicken breast fillet
2. Roughly chop cabbage and slice capsicum. Cut spring onions into 4cm lengths (reserve tops for garnishing). Peel and grate ginger to yield 1/2 tbsp.
3. Heat a large frypan over medium-high heat with 1 tbsp sesame oil. Cook vegetables with ginger, tossing for 3-4 minutes, or until tender. Remove from pan.
4. Coat salmon with 1 tbsp soy sauce and 1 tbsp sesame oil. Cook in pan for 3-4 minutes on each side, or until cooked through.
5. Divide rice, vegetables and salmon between plates. Garnish with sliced spring onions and snow pea sprouts to serve.
No Fish option - replacement is chicken breast fillet Cut fillets in half lengthways. Increase cooking time to 10 minutes, or until cooked through.
green tea 2 bags
baby wombok cabbage 1/2
red capsicum 1
spring onions 1/2 bunch
salmon fillets 2 packets
snow pea sprouts 1/2 punnet
From your pantry:
sesame oil (for cooking), soy sauce