3 x 200g skinless, boneless salmon fillets, cut into 3cm pieces
1/3 cup Lee Kum Kee Dumpling Soy Sauce
2 tablespoons vegetable oil
1 bunch baby pak choy, trimmed, sliced (See Tip)
300g bag carrot sticks
200g snow peas, trimmed
Finely sliced green spring onions and toasted sesame seeds, to garnish
Steamed rice, to serve
Toss salmon with 1 tablespoon of the sauce in a large bowl. Reserve remaining ¼ cup sauce.
Heat half the oil in a large, non-stick wok over a high heat. Add salmon in two batches. Cook, turning occasionally, for about 4 to 5 minutes, or until cooked to your liking. Transfer to a plate. Cover to keep warm. Wipe wok clean.
Add remaining oil to wok over a high heat. Add vegetables. Stir-fry for about 2 minutes, or until just tender. Return salmon. Stir-fry for a further 1 minute.
Remove wok from heat. Drizzle with remaining sauce. Garnish with spring onions and seeds.
Serve with steamed rice.
TIP! To prepare pak choy, cut each one lengthways into quarters. Trim ends. Cut crossways into thick slices. Rinse under water then drain well. Dumpling sauce is available from Asian section of major supermarkets.