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Regal Salmon Fresh Cuts Black Bean Stir Fry

Enjoy a fresh Regal salmon black bean stir fry tonight. Packed with crisp veggies and tender fish, it's a simple 30-minute win.
Photo of Regal Salmon Fresh Cuts Black Bean Stir Fry

Ingredients

  • 275 grams Regal salmon fresh stir-fry pieces
  • 1 carrot, cut into strips
  • 1 cup broccoli florets
  • 1 red capsicum, sliced thinly
  • 1/2 cup mung bean sprouts
  • 2 tablespoons black bean sauce
  • 1 teaspoons olive oil
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup bamboo shoots, sliced thinly
  • 1 cup rice noodles, cooked
  • 100 grams snow peas
  • 275 grams Regal salmon fresh stir-fry pieces
  • 1 carrot, cut into strips
  • 1 cup broccoli florets
  • 1 red capsicum, sliced thinly
  • 1/2 cup mung bean sprouts
  • 2 tablespoons black bean sauce
  • 1 teaspoons olive oil
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup bamboo shoots, sliced thinly
  • 1 cup rice noodles, cooked
  • 100 grams snow peas

Method

  1. Step 1 of 6
    Drizzle the salmon pieces with the black bean sauce, and leave to marinate for 10 minutes.
  2. Step 2 of 6
    Spray Tick approved oil in a wok over a high heat. Place the salmon pieces in with the skin side down. Cook until the skin is crispy. Turn over the pieces to quickly cook the other side. Remove the salmon and leave to one side.
  3. Step 3 of 6
    Spray Tick approved oil into the wok and add the carrot, broccoli, capsicum, sugar snap peas, black beans and bamboo shoots.
  4. Step 4 of 6
    Cook until vegetables are tender, about 10 minutes.
  5. Step 5 of 6
    Add the sprouts and return the salmon to the pan. Toss carefully to incorporate.
  6. Step 6 of 6
    Serve on top of rice noodles.

Method

  1. Step 1 of 6
    Drizzle the salmon pieces with the black bean sauce, and leave to marinate for 10 minutes.
  2. Step 2 of 6
    Spray Tick approved oil in a wok over a high heat. Place the salmon pieces in with the skin side down. Cook until the skin is crispy. Turn over the pieces to quickly cook the other side. Remove the salmon and leave to one side.
  3. Step 3 of 6
    Spray Tick approved oil into the wok and add the carrot, broccoli, capsicum, sugar snap peas, black beans and bamboo shoots.
  4. Step 4 of 6
    Cook until vegetables are tender, about 10 minutes.
  5. Step 5 of 6
    Add the sprouts and return the salmon to the pan. Toss carefully to incorporate.
  6. Step 6 of 6
    Serve on top of rice noodles.

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