Green tea infused rice with stir fry ginger vegetables and caramelised salmon fillets, garnished with fresh snow pea sprouts.
No Fish option - replacement is chicken breast fillet
No Fish option - replacement is chicken breast fillet
1. Place rice and tea bags in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove tea bags and stir carefully with a fork.
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.
Notes:
No Fish option - replacement is chicken breast fillet 
Cut fillets in half lengthways. Increase cooking time to 10 minutes, or until cooked through.
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.
Notes:
No Fish option - replacement is chicken breast fillet 
Cut fillets in half lengthways. Increase cooking time to 10 minutes, or until cooked through.
basmati rice 300g
green tea 2 bags
baby wombok cabbage 1/2
red capsicum 1
spring onions 1/2 bunch
ginger 30g
salmon fillets 2 packets
snow pea sprouts 1/2 punnet
From your pantry:
sesame oil (for cooking), soy sauce
green tea 2 bags
baby wombok cabbage 1/2
red capsicum 1
spring onions 1/2 bunch
ginger 30g
salmon fillets 2 packets
snow pea sprouts 1/2 punnet
From your pantry:
sesame oil (for cooking), soy sauce