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Spicy salmon with pointed cabbage from the wok
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Ingredients
Directions
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Finely chop the garlic. Cut the red onion into thin segments.
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Dab the thawed salmon dry with kitchen paper and cut into cubes of maximum 3 cm.
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Cut the pointed cabbage in quarter lengthwise and cut the hard grain in the middle diagonally. Cut the parts into strips of a cm thick.
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Halve the red pepper and remove the seeds. Cut half a pepper into thin strips and chop the other half.
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Heat the oil in a stir-frying pan of garlic, ginger and chopped red pepper all the while on a medium-high heat until they smell nice. Fry the onion pieces for two minutes.
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Turn the heat higher and add the sten cabbage by hand. Add three tablespoons of water and let the pointed cabbage shrink in four minutes.
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Add the salmon cubes and fry them in three minutes just until they are done.
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Season the dish with soy sauce and sesame oil. Serve with brown rice and sprinkle the pepper strips and coriander over them.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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