Salmon Sesame Stir Fry
Serves 3-4
Ingredients
| 1 can | Ocean's Pink Salmon (213 g), drained | 1 can |
| 80 ml | vegetable oil | 1 tbsp. |
| 250 ml | coarsely chopped onion | 1 cup |
| 250 ml | thinly sliced celery | 1 cup |
| 500 ml | shredded cabbage | 2 cups |
| 1 | diced red pepper | 1 |
| .25 ml | sesame oil | 1⁄4 tsp. |
| 5 ml | minced fresh ginger | 1 tsp. |
Directions
| 1 | Drain and flake salmon, reserving the juice. In a large, non-stick skillet or wok, heat oil over medium heat; add onion and ginger and stir fry for 1 minute. |
| 2 | Add celery and cabbage and stir fry until crisp-tender, adding salmon juice and a little water if necessary to prevent scorching, about 3 minutes. |
| 3 | Add red pepper and sesame oil. Cook 1 minute longer. Gently toss in flaked salmon and serve immediately with hot rice. |
