Asparagus and salmon stir-fry with ginger

Ingredients

• 2 tsp Coles Asia Sesame Oil
• 4 Coles Tasmanian Skinless Salmon Portions, cut into 2cm pieces
• 1 red onion, cut into thin wedges
• 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
• 5cm-piece ginger, peeled, cut into matchsticks
• 1/4 cup (60ml) Coles Oyster Sauce
• 2 tbsp black bean sauce
• 2 tbsp Chinese cooking wine
• 1 bunch baby bok choy, halved lengthways
• 200g edamame or broad beans, thawed, peeled

Method

1. Heat half the oil in a wok or large frying pan over high heat. Add half the salmon and stir-fry for 1-2 mins or until the salmon is light golden. Transfer to a heatproof bowl. Repeat with the remaining salmon.
2. Add the remaining oil to the wok or pan. Add the onion , asparagus and ginger and stir-fry for 2 mins or until just browned. Return the salmon to the wok or pan with the oyster sauce , black bean sauce and Chinese cooking wine . Bring to the boil. Add the bok choy and edamame or broad beans and stir-fry for 1-2 mins or until the bok choy just wilts.
3. Divide the salmon mixture evenly among serving bowls. Season to serve.