It’s been a couple weeks since we’ve done a Simple Sunday post, but we’re back, and today we have quite possibly one of the easiest dinners you could make!
Because in our opinion there is no simpler a meal than a stir-fry! But simple does not mean boring or bland- all you need is a few ingredients to give it a pop of flavour.
All you need is one pan, a handful of veggies, a source of protein and a little seasoning and you’re in business, people!
Ok, so you actually need two pans, one for the stir fry and one to cook your noodles or rice or whatever you decide to serve it over. But the pot you cook your grain in hardly gets dirty at all so in our minds it doesn’t really count 🙂
So what went into our stir fry this time around? Carrots, bok choy, onions, mushrooms and salmon. Only a few ingredients but we assure you our family ate it right up!
We feel as though the stir-fry has been shoved under the rug. Its a meal that many cooks turn there noses up at, one that is considered “too simple” or “commonplace”. Stir-frys are under appreciated in our opinions, so today we’d like to give them the spotlight. Let them take back the credit that is rightfully theirs.
So grab your frying pans and join us in a deliciously simple stir-fry-making extravaganza!
Simple Salmon Stir Fry
Prep: 10 minutes
Cook Time: 25 minutes
450 g. salmon filets
1 tbsp olive, grape seed or coconut oil
ground black pepper
Garlic salt or powder
1 small yellow onion
2 cloves garlic, minced
2 bunches of bok choy
2 large carrots
1 c. sliced mushrooms
2 tbsp low-sodium soy sauce
1 tsp lemon juice
1 tbsp sesame seeds (optional)
1/4 tsp ground ginger
1/4-1/2 tsp black pepper
Heat the oil in a large frying pan over medium-high heat. Sprinkle the salmon filets with black pepper and garlic salt or powder. Place in the pan and cook for 5 minutes on each side. Put the lid on the pan, reduce the heat to medium and cook for another 4-5 minutes, or until the salmon is cooked through. Remove the filets and set aside.
Add the minced garlic and diced onion to the pan and saute for 2-3 minutes, until the onions soften and become translucent. Julienne the carrots (aka- cut them into thin match-stick pieces) and add them to the pan. Cook for 2 minutes. Slice the bok choy and mushrooms and add them to the pan. Continue cooking for another 2 minutes. Add all other ingredients and cook for another 2-3 minutes, or until all the vegetables are tender yet still crisp.
Serves over rice or noodles, is desired.
What are your favourite veggies to put in a stir-fry?