Salmon Cubes, Shimeji Mushrooms and Green Beans

Ingredients for 3-4 portions:
  • 3 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • Canola oil for frying
  • 3 shallots or 1 onion, cut into rings
  • 3 crushed garlic cloves
  • 3 teaspoons fresh grated ginger root
  • 500 grams salmon, without skin, cut into cubes
  • 1 packet shimeji mushrooms, separated from the base
  • 2 cups of blanched green beans
  • 3 spring onions, chopped
  • Handful of toasted sesame and toasted cashews, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • Canola oil for frying
  • 3 shallots or 1 onion, cut into rings
  • 3 crushed garlic cloves
  • 3 teaspoons fresh grated ginger root
  • 500 grams salmon, without skin, cut into cubes
  • 1 packet shimeji mushrooms, separated from the base
  • 2 cups of blanched green beans
  • 3 spring onions, chopped
  • Handful of toasted sesame and toasted cashews, chopped
Method:

Mix the soy sauce and teriyaki sauce in a bowl and set aside.

Heat a little oil in a wok and fry the onion until transparent.

Add the garlic, ginger and salmon, and toss until the fish is lightly charred and changes color.

While stirring, add the soy mixture and mushrooms to the wok.  Add the green beans and spring onions and continue to stir fry for about a minute.

Remove from the heat and scatter sprinkle with sesame seeds and chopped cashews.  Serve with rice.

Bon appétit!